Toum Recipe -
Toum Recipe
  • READY IN 10 mins


Recipe by  

"This is a traditional Lebanese garlic dipping sauce. Not for the faint of heart! Keeps for weeks in the fridge. Serve at room temperature with Lebanese breads, hummus, and tabbouleh."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins

    10 mins


  1. Crush garlic in a mortar and pestle with a generous pinch of salt. Mix in oil a teaspoon at a time until the mixture will absorb no more oil. Stir in the lemon juice. serve at room temperature with Lebanese breads, hummus or Tabbouleh.
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Reviews More Reviews

Most Helpful Positive Review
Jun 02, 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

Most Helpful Critical Review
Sep 08, 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.


28 Ratings

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.

Jun 20, 2008

i really did love this, although it was a pain in the neck for me to 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.

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.

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.

Nov 03, 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.

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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  • Calories
  • 87 kcal
  • 4%
  • Carbohydrates
  • 2.6 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 9.1 g
  • 14%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 0.3 g
  • < 1%
  • Sodium
  • < 1 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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