This Lebanese garlic paste recipe, known as Toum, is smooth, fluffy, and full of bright garlic flavor. It’s the same bold, cloud-like sauce served with shawarma, grilled chicken, kebabs, and warm flatbread. I first tried toum in a small Lebanese grill shop, and the clean, sharp flavor stayed with me for years. Once I learned how easy it is to make at home, it became a staple in my kitchen.
With just four simple ingredients—garlic, oil, lemon, and salt—you can make a perfect batch of authentic Lebanese garlic paste that works with almost any meal.
What Is Lebanese Garlic Paste (Toum)?
Lebanese garlic paste, or Toum, is a white, fluffy emulsion made from garlic, oil, lemon juice, and salt. It tastes bold, bright, and smooth—like whipped garlic with a clean citrus lift. The word toum literally means “garlic” in Arabic.
It’s a staple in Lebanese cuisine and is often served with:
- Shawarma
- Grilled chicken
- Kebabs
- Fries
- Flatbread
- Roast meat
- Sandwiches and wraps
Toum has the texture of whipped cream and the flavor of pure garlic. Once you make it, you’ll want to keep it in your fridge all the time.
Ingredients (Toum)
You only need four simple ingredients to make a full batch.
Garlic
- 30 fresh garlic cloves (about 160g)
Fresh garlic is essential—older cloves can turn bitter.
Oil
- 3 cups mild oil
Use sunflower or canola oil.
Avoid olive oil—it darkens the paste and changes the flavor.
Lemon
- Juice of 1 large lemon
Adds brightness and helps the paste emulsify.
Salt
- 2 teaspoons sea salt
✔ These are the same toum ingredients used in most Lebanese home kitchens.
✔ Mild oils and fresh garlic give the cleanest flavor.
Before You Start: Key Tips for Perfect Toum
These simple rules prevent the paste from breaking:
✔ Use mild oil
Strong oils overpower the garlic and ruin the clean flavor.
✔ Keep tools cold
A cold bowl and cold blade help the emulsion stay stable.
✔ Add oil VERY slowly
A thin stream is the secret to fluffy, cloud-like toum.
✔ Use fresh garlic
Old cloves can cause bitterness and splitting.
These tiny habits make the difference between a smooth toum and a broken one.
How to Make Lebanese Garlic Paste (Toum) – Step-by-Step Guide
Follow these steps slowly and calmly. Toum loves patience.
1. Prep the Garlic
- Peel all cloves
- Trim the ends
- Make sure they are fresh and firm
Fresh garlic is the base of every good Lebanese garlic paste recipe.
2. Blend Garlic + Salt
- Add the garlic pieces and salt right into the processor to begin.
- Pulse until it forms a fine, snowy paste
The mix should look like wet snow—this is your toum base.
3. Add Lemon Juice Slowly
- Add a small splash of lemon juice
- Run the processor for a few seconds
Lemon helps bind the paste and adds that bright, clean taste.
4. Add Oil in a Thin Stream
THE most important step.
- Keep the processor running
- Pour oil in a very thin, slow stream
- Alternate: a little oil → a touch of lemon → oil again
If the oil goes in too fast, the mixture will split. Slow and steady wins.
5. Blend Until Fluffy and White
The paste will thicken and turn into a soft, white, cloud-like cream.
You’ll know it’s ready when it looks like:
- Whipped mousse
- Fluffy frosting
- Snowy garlic cream
This is your finished Lebanese garlic sauce—smooth, bright, and bold.
How to Fix Split Toum (Easy Rescue Guide)
Even experienced cooks break toum sometimes. Don’t worry—here’s how to fix it.
✔ Add 1 tbsp ice water
Helps the emulsion come back together.
✔ Add 1 fresh garlic clove
Acts like glue and rebuilds structure.
✔ Blend on LOW
High speed can break it again.
These tricks save almost any split batch.
How to Use Toum (Best Serving Ideas)
Once you make this Lebanese garlic paste recipe, you’ll want to use it with everything.
With grilled chicken or lamb
A classic pairing that lifts every bite.
With fries
Crisp fries + toum = perfection.
In wraps
Essential for shawarma, kebab wraps, and sandwiches.
On warm flatbread
Spread it like soft garlic butter.
On grilled fish and vegetables
Adds a bright kick without overpowering.
Toum turns simple meals into bold, flavorful dishes.
How to Store Lebanese Garlic Paste
✔ Refrigerate
- Store in a clean, airtight jar
- Keeps up to 1 month
- Flavor becomes softer after 1–2 days
✔ Freeze
- Freeze in small portions
- Thaws quickly when needed
- Texture may change slightly but flavor stays strong
This makes toum one of the most useful condiments to have ready anytime.
Final Thoughts
This Lebanese garlic paste recipe is simple, bold, and full of bright flavor. With only four ingredients and slow, calm steps, you can create a smooth, fluffy batch of toum that tastes just like the ones served in Lebanese restaurants. Once you understand the rhythm of adding the oil slowly, keeping the tools cool, and blending with patience, the process becomes easy and consistent every time.
By now, you know how to choose the right toum ingredients, blend them in the proper order, and avoid the common mistakes that cause the paste to split. You also know how to fix a broken batch, how to store the paste so it stays fresh for weeks, and how to use it with almost any meal—from grilled meats to simple bread. These small details turn a basic recipe into a kitchen staple you rely on again and again.Make one full batch and you’ll see why this easy Lebanese garlic paste recipe becomes a favorite in so many homes. Light, fluffy, strong, and unforgettable, toum brings life, brightness, and bold flavor to every plate it touches.
FAQs – Lebanese Garlic Paste
How do I make toum thick?
Add oil very slowly. If thin, add a fresh garlic clove or a splash of lemon.
Why did my toum split?
Usually from adding oil too fast or working with a warm bowl.
Can I use olive oil?
Not recommended. It changes the color and makes the paste bitter.
Does the order matter?
Yes, garlic first, then lemon, then oil. Slow order = stable toum.
How long does toum last?
Up to 1 month in the fridge, longer in the freezer.
Lebanese Garlic Paste Recipe (Toum)
Ingredients
Equipment
Method
- Peel all garlic cloves and trim the ends. Make sure cloves are fresh and firm.
- Add garlic and salt to a food processor. Blend until it becomes a fine, snowy paste.
- Add a small splash of lemon juice and blend again for a few seconds.
- With the processor running, slowly drizzle oil in a thin, steady stream.
- Alternate — a little oil → a touch of lemon → oil again — until mixture thickens.
- Continue blending until the paste becomes white, fluffy, and cloud-like.
- Transfer to an airtight container and refrigerate.
Notes
- If your toum splits, fix it by adding 1 tbsp ice water or 1 fresh garlic clove and blending on low.
- Use only mild oil such as sunflower or canola.
- Keeps up to 1 month refrigerated or 3 months frozen.
- Best served with shawarma, grilled meats, fries, wraps, or flatbread.
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I’m Mehemed Khan, a passionate home cook who loves creating easy, flavorful, and healthy recipes. I share practical cooking tips and everyday meal ideas to help you cook smarter and enjoy every bite.
