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lebanese garlic paste recipe

Lebanese Garlic Paste Recipe (Toum)

A smooth, fluffy, and bold Lebanese garlic paste made with just four ingredients—garlic, oil, lemon, and salt. This authentic toum is the same bright, cloud-like sauce served with shawarma, grilled meats, fries, and flatbread. Light, powerful, and incredibly easy to make at home.
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Prep Time 20 minutes
Cook Time 0 minutes
0 minutes
Total Time 20 minutes
Servings: 20
Course: Condiments, Middle Eastern, Sauces
Cuisine: Lebanese
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 30 cloves Garlic fresh, peeled
  • 2 teaspoons Sea salt
  • 3 cups Sunflower or canola oil
  • 3 tablespoons Lemon juice fresh

Equipment

  • Food Processor To blend garlic into a smooth, fluffy emulsion.
  • Measuring cups For oil and lemon juice.
  • Small Knife For trimming garlic cloves.

Method
 

  1. Peel all garlic cloves and trim the ends. Make sure cloves are fresh and firm.
  2. Add garlic and salt to a food processor. Blend until it becomes a fine, snowy paste.
  3. Add a small splash of lemon juice and blend again for a few seconds.
  4. With the processor running, slowly drizzle oil in a thin, steady stream.
  5. Alternate — a little oil → a touch of lemon → oil again — until mixture thickens.
  6. Continue blending until the paste becomes white, fluffy, and cloud-like.
  7. 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.