Reviewed: Feb. 1, 2012

Love this!!! I agree with Sarah....it is so much easier using a food processor. Delicious with baked pita bread brush with olive oil/cumin mixture before baking!

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Reviewer:

dgibbs

Cooking Level: Expert

Home Town: Old Town, Maine, USA

Living In: Orono, Maine, USA

Reviewed: Oct. 22, 2011

My husband is middle eastern and we love this! However, you must use olive oil and we also add fresh chopped parsley and 1 small minced jalapeno(no seeds). lemon and salt to taste. It is best served at room temperature once refridgerated the oil can harden..just let it sit out for few minutes before serving. Great with warm bread for dipping.

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Reviewer:

jadedgurl

Cooking Level: Intermediate

Reviewed: Sep. 20, 2011

I don't doubt this is a good recipe as many have rated it 5 stars, however it didn't taste like what I've had in restaurants. I tried the mortar & pestle, I tried my food processor but it came out really hot. I know garlic is hot but it was insane! Did I maybe have bad garlic? I even mixed it in about 1 cup of mayo and it was still way hotter than what I've had at the restaurant...any suggestions?

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Reviewer:

danielle

Reviewed: Jun. 15, 2011

Turned out thick and creamy. Used older garlic and it was super strong - too strong to eat on its own (and we love garlic)! Kept it in the fridge and used it in cooking. Next time I'll use fresh garlic.

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Reviewer:

UNIVSTUDENT

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Apr. 24, 2011

Finally! A toum recipe that did not split for me! I used garlic press, bowl with wooden spoon, and then electric hand mixer, as I do not have mortar and pestle. Perfect.

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Reviewer:

Julie

Reviewed: Aug. 20, 2010

Delicious!! Very garlicy!

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Reviewer:

JenC

Cooking Level: Intermediate

Home Town: Canton, Michigan, USA

Living In: Royal Oak, Michigan, USA

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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Reviewer:

Jus

Cooking Level: Intermediate

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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3 users found this review helpful