Reviewed: Oct. 23, 2009

super strong. great recipe:) crushed with food processor instead and used 2 small limes, (calamansi) then baked for 10 min in 300 Fahrenheit. used it for spread. delish:)

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Jus

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Reviewed: Sep. 7, 2009

There was too much lemon juice. I think half a lemon would have been perfect. I had to add the whole bulb and more oil to try to try to tone down the lemon. I like my toum thicker so it was better after a couple of days in the fridge.

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linda

Cooking Level: Intermediate

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Reviewed: Aug. 25, 2009

I use mayo instead of oil as suggested by other reviews . perfect with roasted chicken or any middle eastern grilled food. thax for the recie

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monjfr

Cooking Level: Intermediate

Living In: Dayton, Ohio, USA

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Reviewed: Apr. 13, 2009

This recipe was fantastic! The only thing I added was extra garlic! Oh and I put mine in a food processor; worked perfectly fine.

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sarah

Cooking Level: Intermediate

Living In: Bonn, Nordrhein-Westfalen, Germany

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Reviewed: Jun. 20, 2008

i really did love this, although it was a pain in the neck for me to make...no mortor and pestle...had to improvise...don't ask. i don't know if i made it correctly. came out almost looking like mayo. thick, creamy and white. it was delicious, but didn't make much. thanks, i might make again.

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njmom

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: Sayreville, New Jersey, USA

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Reviewed: Aug. 31, 2007

My son's friend Jon gave me this recipe 15yrs ago. His Mom was Lebanese, and I loved this recipe but lost it. She died not long after I got it, so I'm OVERJOYED to have another copy. Only thing I remember different was putting tahini in it. THANKS for the memories!

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KayStallard

Cooking Level: Expert

Home Town: Crawford, Colorado, USA

Living In: Elsmere, Delaware, USA

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Reviewed: Aug. 22, 2007

I don't think there is such thing as too much garlic, and this recipe is perfect for the die-hard garlic addicts. It was easy and quick to make, next time will double. Thanks for recipe

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rosichops

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Mar. 5, 2007

After devouring the first batch we were out of lemons, so I used limes instead. Still fantastic!!!

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Kelsey

Cooking Level: Intermediate

Living In: Bellevue, Washington, USA

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Reviewed: Jan. 30, 2007

i like this one too and i add it to pasta's, chicken, bbq, bread and i could add it to anything i like .. seafood, yummm .. i also make the toum in the food processer and its much easier, and it fluffies up more than doin it by hand.

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Loula

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Reviewed: Nov. 3, 2006

I love it.It makes a difference crushing garlic & salt with a mortar & pestal than chopping it up & adding oil & lemom juice.It tastes best with roasted chicken.

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ZEEROME

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Reviewed: Jun. 2, 2006

MMMmmm! This IS a classic Lebanese dip- We eat it with oven roasted chicken, dipping the pieces in it. I aslo make mine in the food processor and add mayonnaise instead of veg. oil. Its very addictive, and you will eat alot of it. Its garlic, but it sooo good- its worth the risk. Hint: chew fresh parsley after- it will kill bad breath

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