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    Home » Lebanese

    July 26, 2019

    Lebanese Garlic Sauce - Best Toum Recipe

    Jump to Recipe·Print Recipe

    What is Toum

    Before I started this blog, heck before I started cooking, Toum has been a vital part of my life. Toum (toum translates to garlic in Arabic) is the mayo to your burger, the ranch dressing to your chicken, truly and ultimately the best condiment you will ever use or taste. Toum is a traditional Lebanese Garlic Sauce.

    Toum is no stranger to Arab cuisine, it's been around for centuries from the time of using a mortar and pestle to make the creamy garlic sauce. Grandmothers all over Lebanon and surrounding countries have made Toum for chicken on Sundays since the dawn of time. It's quintessential and one of the best kept secrets to create the most flavorful food.

    What do you Eat with Toum

    Traditionally Toum is used as a garlic dipping sauce, mostly with chicken. As I began cooking more and more for my family, I realized heck...I'm going to throw Toum into pretty much everything I make.

    • Marinating chicken - add toum
    • Roasting potatoes - add toum
    • Making salad dressing - add toum
    • Making hummus - add toum

    I began using it in place of chopped garlic for a few reasons. Since Toum is an emulsified garlic sauce the balance of garlic and oil is sometimes less pungent in cooking. It also acts as your oil when marinading foods, so truly it kills two birds with one stone. I love the creamy texture that it creates when making a salad dressing, all from adding a bit of Toum. 

    toum, garlic sauce, garlic, Lebanese, marinade, dip, condiment
    Garlic in it's purest form creates a magical sauce

    Where to Buy Toum

    Sure, the market has become saturated with Toum. First one that comes to mind is Trader Joe's Garlic Sauce. With the same ingredients as traditional Toum (garlic, oil, salt, citric acid to stabilize) it's mass produced Toum. Now some folks have told me that it has a different taste than the Toum they have made. Once products go to market, they are altered and even dulled down for the American palate, which many food producers don't feel can handle the intense garlic taste. Is it ok to use? Sure thing! But if you want true, traditional, in-your-face Toum, try this recipe, I promise it won't disappoint and will cost you a fraction of the prepared stuff. 

    You can also find toum in any Middle Eastern grocery store.

    toum, garlic sauce, garlic, Lebanese, marinade, dip, condiment
    Lebanese Toum sauce for all your garlic cravings.

    Ingredients

    While toum packs a punch and flavor, the ingredients are simple.

    • Garlic - The most important ingredient is garlic - toum literally translates to garlic in Arabic. You want the freshest garlic possible. Farmer's Markets, local grocery stores are best. I have had many folks purchase garlic from large big box discount stores (ie: Costco) and had no success on multiple occasions. So be sure you choose the freshest garlic - and no green sprouts.
    • Oil - To create an emulsification, you need oil. Since garlic is our main ingredient we want to use a neutral oil. Some options include:
      • Canola oil
      • Vegetable oil
      • Avocado oil
      • Sunflower oil
      • Olive oil isn't the best choice but if you do decide to use it, be sure it's light so it has slightly less flavor.
    • Salt + Lemon - The two last ingredients are salt and lemon, they are the finishers and helps to stabilize the toum.

    How to Make Toum

    Okay, I know you can't wait to start peeling garlic so here are the steps to making the perfect Toum. But be warned, it's a tricky condiment that will *sometimes* separate. Anything emulsified can be a bit delicate. Don't fret, even if it separates, it is still usable. Check out my full FAQ section below to troubleshoot and other burning questions. 

    Peel the garlic: 

    • The hardest part of this process is peeling the garlic.
    • Be sure your garlic is FRESH, no green stems inside or sprouting from your cloves.
    • Once peeled, trim the tops of each piece to remove the brown stem

    Measure: 

    • 1 cup of peeled garlic and 4 cups of oil makes about 2-2.5lbs of toum
    • You can always half the recipe
    • Measure out between 135-140 grams of garlic - about 2 full heads should give you this amount. I measure my garlic in a dry measuring cup.
    • Add your water to fill the cup - just shy of ½ cup (3.8 oz)
    • The water helps to mellow the garlic flavor and stabilize.
    Toum, Garlic Sauce
    Fill your measuring cup with garlic and then with water.

    Mix:

    • Add your garlic & water mixture to your food processor (this is the one I use) and process until a smooth paste forms, about 1 minute.
    • Slowly begin to stream your 4 cups of oil into the processor. Each cup should take about 2 minutes to stream - 8 minutes total.

    Final steps:

    • At the end of your 8 minutes of streaming, your toum should be thick.
    • Add in your salt and the juice of one lemon.
    • Stop processor and store in a sealed container.
    Toum, garlic sauce
    Process until the garlic sauce comes together to create a thick, mayonnaise consistency.

    Different Uses for Toum

    Keep refrigerated, some separation is natural, just mix together before use. Good for at least 1 month.

    • Marinating is one of the best uses for toum, you can sub out garlic for toum in any of these recipes: Crispy Lamb Salad, Everyday Roasted Chicken
    • Salad Dressing - toum + lemon juice + olive oil + S&P makes the best dressing. Or try one of these recipes: Fattoush Salad, Fasolia bi Zeit
    • Garlic Bread - smear on bread + cheese and bake
    • Sandwich Spread - spread on sandwiches or wraps
    • *Dip - Toum's original use was dipping into chicken or beef.
    • Cooking Base - Use in place of chopped garlic in any dish. Here are a few recipes: Creamy Hummus, Lebanese Potato Salad, Turkey Meatballs
    • Would love for you to share your favorite way to enjoy toum!

    How to Best Store Toum

    Toum is made from fresh garlic but also emulsified with oil, slightly preserving it. To err on the side of safety, it should be consumed within a month and stored in a sealed container in the fridge. You may also portion out into smaller containers and freeze up to 6 months.

    Toum is too strong

    Toum is not for the faint of heart, it is pure fresh garlic. A few considerations when preparing your toum and ways to make it less potent or check for indicators that it will cause it to be too strong.

    • Garlic - The garlic you use makes a difference. Try to get the freshest garlic you can, it will make all the difference. The older the garlic becomes, the stronger in flavor it becomes.
    • Variety - There are many different types of garlic. So depending on your region and what your grocery store carries you have varying levels of strength. I love to use garlic with hints of red and purple, they seem to be more mild than traditional white heads.
    • Measuring - Using precise measurements is essential to get the right consistency and flavor but also know that garlic can vary from batch to batch
    • Yogurt - Enjoying the garlic as a dip is common but if it's too strong, I suggest mixing with a bit of yogurt or labneh when you're ready to enjoy. Use as is for cooking and marinating.

    Broken or Separated Toum

    One of the biggest disappointments is when your toum breaks or separates, which means the oil separates from the oil to essentially create a garlic oil instead of an emulsified fluffy paste. Here are a few ideas to fixing or what to do with it if it happens to you - and it will, even as an expert!

    • Egg White - Many methods of making toum include using an egg white in the emulsification process to help keep in tact. We have an egg allergy in our home so that is not an option for me and eggless is actually the traditional way to make. However, if your toum breaks, you can take 1 egg white and add it to a small amount of your broken toum, add into food processor, then continue to stream the rest of your broken toum. This should help to bring it back together. However, note your toum should only be used for 2 weeks if egg was added.
    • Citric Acid - Citric Acid is a stabilzier that is often added to processed foods. Adding a teaspoon of citric acid can also help to stabilize your toum if you see it has seperated after processing.
    • Use it - Broken toum isn't a bad thing, it can still be use to cook and marinade with. After processing if you allow it to sit, you'll see the oil and garlic paste to separate - you can go the extra step and drain your oil (voila, garlic oil) and the paste which you can use for cooking.
    • Oil Stream - One of the biggest factors to broken toum is streaming oil too quickly - be sure to go SLOW, it should take about 8 minutes to stream 4 cups of oil.

    Other Tips

    • Can I use another oil instead of canola/vegetable? 
      The biggest thing is to make sure you are using a neutral oil. The garlic is what you want to shine, not the taste of oil. Other neutral oils to consider are: avocado and sunflower. A very light olive oil may not be terrible but it will definitely change the taste. 
    • I only use Coconut Oil, will that work?
      I have had one person use liquid coconut oil to stream into her Toum and she did have success. However, since coconut oil solidifies in the fridge, the Toum also hardened. Not a huge deal, just needs to warm up to soften back to the correct texture. 
    • How much should I be using when cooking? 
      Really this is a personal question. When I'm using it as a marinade I'll tend to use a bit more, for example grilling 2 pounds of chicken breast, I'll probably use close to a ¼ cup. If I'm making a salad dressing, just a teaspoon or so. Roasted potatoes, full sheet pan full, probably a few tablespoons. Once you start using it you'll know your preference and what works best for you. But also remember you're using this as BOTH flavoring and your oil to saute or coat your food. 
    • Do I need any other seasonings? 
      Again, I think that is a personal preference. If I'm cooking with Toum, I'll use it as my garlic for my dish but sure, I'll add other spices based on what I'm making. If I'm using it for garlic bread, I'll smear on my bread and just top with cheese. Personal preference. 
    • 4 cups of oil is a lot, is this healthy?
      Is anything really healthy for you in large quantities? No, everything in moderation! This recipe with 4 cups of oil yields about 2-2.5 pounds of Toum. That's a quite a lot! Think 2 containers of mayonnaise you'd buy at the store. You're not eating it like yogurt, you're using in smaller quantities for larger meals. Again, everything in moderation, but do what is best for your family. 
    • Raw garlic, great health benefits
      Toum is raw garlic emulsified, so yes, there are a TON of amazing health benefits associated with it. I'm not a doctor or a nutritionist but in the words of my wise Lebanese family, garlic heals most everything. Consider this an elixir to help with anything from the common cold to digestive issues. 
    • Pre-peeled Garlic
      I've had many folks ask about pre-peeled garlic. I personally do not recommend it. Generally when garlic is peeled and packaged it comes to the store not as fresh and often preservatives are added to keep fresh. Since you are using RAW garlic, you want the utmost freshness.
    • Food Processor vs Blender
      I personally only have experience using a food processor with Toum, but I have had many other folks share that their Vitamix blender worked well.

    With a little bit of garlic, oil, salt and lemon, you will have a most amazing sauce! As always, I love seeing your creations. Please leave a review or share your dish with me on social media #cosetteskitchen which lets me know what is working for you! You can find me on Facebook,  Instagram, Twitter and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!
    xoxo,
    Cosette

    Instagram Toum Tutorial

    toum, garlic sauce, garlic, Lebanese, marinade, dip, condiment
    Pin for later!

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    toum, garlic sauce, garlic, Lebanese, marinade, dip, condiment

    Toum - Lebanese Garlic Sauce

    ★★★★★ 5 from 23 reviews
    • Author: Cosette's Kitchen
    • Prep Time: 10 minutes
    • Cook Time: no cook
    • Total Time: 14 minute
    • Category: condiment
    • Method: no cook
    • Cuisine: Lebanese
    Print Recipe
    Pin Recipe

    Description

    Toum, Lebanese garlic sauce


    Ingredients

    Scale
    • 1 cup of peeled garlic - 135-140 grams
      (measure using dry measuring cup) about 2 full heads
    • 3.8oz water (about ½ cup):
      Add water to your garlic filled measuring cup - should fill to the top
    • 4 cups of neutral oil (canola, vegetable or avocado are preferred)
    • 1 tsp kosher salt
    • 1 tsp fresh lemon juice

    Instructions

    1. Begin by peeling your garlic, to get a full cup you'll need to peel about 2 large heads of garlic. Be sure there are no green stems. Sprouting is an indicator of old garlic.
    2. Trim the tops of each piece where they were attached to the head
    3. Add your garlic pieces to a dry 1 cup measuring cup
    4. Add water to your garlic cloves.
    5. Pour garlic + water into bowl of food processor (see FAQs about using other machines). Process on high for 1 minute until a paste forms.
    6. Then begin slowly streaming your oil with machine running. You want to stream as slowly as possible, this is what creates the emulsification. It should take about 2 minutes per cup of oil, 8 minutes total to stream 4 cups.
    7. At the very end of your processing, add your salt and lemon juice to stabilize. If you find your Toum has already thickened, just mix in without the machine on to ensure you don't process too long. 
    8. That's it! Place in a sealed container and refrigerate. Good for up to a month or freeze for up to 6 months.

    Notes

    Pro Tips:

    • A good food processor is the best tool for toum. Check out this Cuisinart machine that I adore. 
    • Toum can be stored for at least a month in the fridge and up to 6 months in the freezer, some natural separation will occur.
    • Different varieties will yield different strengths of flavor.
    • If toum separates, try the egg white tip or simply use for cooking.

    Keywords: toum, garlic toum, toum recipe, toum sauce, garlic sauce, how to make garlic sauce, lebanese garlic sauce, garlic lemon sauce

    Did you make this recipe?

    Tag @cosetteskitchen on Instagram and hashtag it #cosetteskitchen

    More Lebanese

    • Spinach and Lemon Lentil Soup
    • Grilled Lamb Rib Chops - Pomegranate Molasses and Cinnamon with Mint
    • How to Cook Whole Salmon in the Oven (Middle Eastern Flavors)
    • Lamb Meatballs with Pomegranate Molasses Barbeque Sauce

    Reader Interactions

    Comments

    1. Faith Burlingame says

      November 05, 2019 at 4:03 am

      I love garlic so I knew this was something I had to try. It took a few times to get it right but every batch was still able to be used. I love how easily it can be used on everything too.

      ★★★★★

      Reply
      • Cosette's Kitchen says

        November 08, 2019 at 1:00 am

        It's the BEST!!!!!!! Happy you are enjoying on all the things. 🙂

        xoxo,
        Cosette

        Reply
    2. Angela says

      January 13, 2020 at 5:06 pm

      Made this for the first time today! It’s just the best!! Will probably use it on everything now!! I tried a little as a dip over a slice of pizza & was amazing!! Thank you cosseted! ⭐️

      ★★★★★

      Reply
      • Cosette's Kitchen says

        January 15, 2020 at 6:55 am

        Yes! Yes! Yes! The best with everything! Thanks for sharing!♥️♥️
        Xoxo,
        Cosette

        Reply
    3. Carry says

      January 15, 2020 at 3:11 am

      I am in LOVE with toum! Recently I made mashed sweet potatoes to top a shepherd’s pie. I mixed some toum with sweet potatoes and violá- no dairy and no saturated fats! Thanks for sharing the recipe and the tips and videos

      ★★★★★

      Reply
      • Cosette's Kitchen says

        January 15, 2020 at 6:54 am

        That sounds incredible! So glad you are enjoying Toum!!♥️♥️♥️

        Xoxo
        Cosette

        Reply
    4. Barb says

      January 15, 2020 at 9:11 am

      Made 1/2 recipe. Will use a little less water next time. Spread the toum on pizza dough then topped with grilled chicken, marinated artichoke hearts, sliced onion, shitake mushrooms and TJ's quattro formaggio (sp). So yummy. Thanks so much for the toum recipe!

      ★★★★★

      Reply
      • Cosette's Kitchen says

        January 15, 2020 at 6:44 pm

        I love it and all the perfect things to use it on. Thanks for sharing!
        Xoxo,
        Cosette

        Reply
    5. Kim Daniels says

      January 15, 2020 at 10:54 am

      This sounds so good! Could I halve the recipe? Like use 1 lb of garlic and two cups of oil?? Can’t wait to try it.

      Kim

      Reply
      • Cosette's Kitchen says

        January 15, 2020 at 6:44 pm

        Absolutely!!!! You can definitely half it! Enjoy!

        Xoxo,
        Cosette

        Reply
    6. Julie M says

      January 15, 2020 at 2:03 pm

      This stuff is amazing!!!! I can’t say that enough and I’m probably driving my husband crazy with my bragging on how awesome Toum is! I’ve been using it for almost everything that calls for garlic, I’ve even used it as a spread on hamburger buns...it’s amazing! Thank you, Cosette, for this wonderful staple, which now is a must have in my home! ☺️❤️

      ★★★★★

      Reply
      • Cosette's Kitchen says

        January 15, 2020 at 6:45 pm

        😂😂Atta girl! You know EXACTLY how to use it..life changing! Thank you for sharing!

        Xoxo,
        Cosette

        Reply
    7. Anita says

      January 15, 2020 at 7:21 pm

      This is such a perfect recipe. I appreciate the step-by-step so much and since trying this the first time about a year ago with perfect results it has become a staple in my kitchen. It elevates almost any savory dish/sauce and makes the simplest marinade for meats! Thank you, Cosette!

      ★★★★★

      Reply
      • Cosette's Kitchen says

        January 16, 2020 at 3:49 pm

        Awwww, makes me so happy to hear!!! Such a wonderful staple. Thank you for sharing!

        Xoxo,
        Cosette

        Reply
    8. Erin says

      January 15, 2020 at 8:34 pm

      I love Cosette's toum recipe! It is so easy to make, and very versatile. It is perfect to smother on a chicken before roasting. My favourite use is as a sauce to pizza or garlic bread. It's heaven!

      ★★★★★

      Reply
      • Cosette's Kitchen says

        January 23, 2020 at 5:17 pm

        Awwww, thank you Erin!!! Such a favorite and especially with chicken! So glad you enjoy!

        xoxo,
        Cosette

        Reply
    9. Salima says

      January 15, 2020 at 9:06 pm

      This recipe is a game changer. I use this stuff on everything but mostly, potatoes!! So good. Love Cosette’s Kitchen recipes

      ★★★★★

      Reply
      • Cosette's Kitchen says

        January 16, 2020 at 3:51 pm

        It's the BEST on potatoes! So glad you love it as much as we do!

        Xoxo,
        Cosette

        Reply
    10. Deidre says

      January 16, 2020 at 7:40 am

      This condiment is a family favorite and one I keep making because we use it on everything! So addicting!

      ★★★★★

      Reply
    11. karen says

      February 17, 2020 at 11:12 pm

      I finally got around to making this. Smells great, but it is on the thin side. Maybe too much water? Anyway, still smells and tastes great!

      Thank you for sharing the recipe.

      ★★★★★

      Reply
      • Cosette's Kitchen says

        February 20, 2020 at 6:31 am

        Yay! So glad you got a chance to make it! Sometimes streaming the oil to fast will cause it to be a bit thinner, still completely useable. Enjoy!

        xoxo,
        Cosette

        Reply
    12. Candice says

      April 01, 2020 at 4:23 pm

      This is a MUST have in your refrigerator at all times! Such an incredible condiment, marinade, and recipe shortcut (when I don't' feel like chopping garlic). Now that I've made this, I can't live without it! Thanks for the recipe, Cosette!

      ★★★★★

      Reply
      • Cosette's Kitchen says

        April 01, 2020 at 4:35 pm

        Thanks my sweet friend! Can't wait to cook together!!

        Xoxo,
        Cosette

        Reply
    13. Andrea says

      April 19, 2020 at 4:00 pm

      Mine came out very bitter, and had a strong after taste could it be because the garlic was not as fresh?

      Reply
      • Cosette's Kitchen says

        April 21, 2020 at 4:15 pm

        Hi Andrea,

        So sorry it was strong and bitter. That is definitely due to the garlic itself, it could be the type, could be that it was a little older (gets stronger as it ages) and also garlic this time of year tends to be much stronger. As we move into the summer months, the garlic will be fresher on a whole and less pungent. Next time, I would add slightly less garlic to your "one cup", especially if you know it's a stronger/older garlic. That will help. In the meantime, you can absolutely still use as a marinade and to cook with. If you want to enjoy plain, I suggest adding a little greek yogurt or labneh to it to help mellow down the flavor. Hope this helps!!

        xoxo,
        Cosette

        Reply
    14. Raefah Saab says

      May 15, 2020 at 1:14 am

      Seriously this is the best toum recipe. I usually make with raw eggs but the consistency here is something I find at restaurants. I use this garlic when I'm making Foul too.

      ★★★★★

      Reply
      • Cosette's Kitchen says

        May 20, 2020 at 4:43 pm

        Yay!!! So happy you love it, it really is a staple!

        xoxo,
        Cosette

        Reply
    15. Suzan says

      May 16, 2020 at 8:55 pm

      Hello. I tried this recipe and it turned out great. But lately my toum turns liquid like water. Do you know why this happenes Thank you

      Reply
      • Cosette's Kitchen says

        May 20, 2020 at 4:42 pm

        Hi Suzan,

        Thanks for sharing! Often times it's due to lack of fresh garlic or streaming oil too fast. I would give it another try but the garlic you have now will still work for cooking/marinades, etc. Enjoy!!

        xoxo,
        Cosette

        Reply
        • KT says

          May 31, 2020 at 11:17 pm

          Can you tell me how long a batch will last in the fridge? 2. 5 lbs seems like a lot to make when I’m cooking for two, and it sounds so good I’d hate it to go to waste!

          ★★★★★

          Reply
          • Cosette's Kitchen says

            June 01, 2020 at 11:40 pm

            Hi there,

            A batch is best if used within a month. I always make a full batch and use it for cooking, marinades, dipping! You can always share with a neighbor too. 🙂

            xoxo,
            Cosette

            Reply
    16. Neetu says

      May 21, 2020 at 5:06 pm

      Yes yes yes!!! Perfect recipe and perfect results! Tastes as good as restaurant or store bought! Okay, I lie! This tastes MUCH better than any other! It’s a keeper! Thank you!

      ★★★★★

      Reply
      • Cosette's Kitchen says

        June 01, 2020 at 11:41 pm

        Awwww, thank you so much for leaving a review. So glad you enjoyed!!

        xoxo,
        Cosette

        Reply
    17. Michelle says

      August 20, 2020 at 1:04 pm

      WOW. This toum is exactly what I was looking for. Growing up in a Syrian home had me spoiled. I moved away a couple of years ago and I'm so happy I found Cosette's recipes. They are just like home, This toum is so delicious and SO easy. I think I spent more time trying to scrape out every last bit of it from my food processor than I did making it. Thank you, Cosette.

      ★★★★★

      Reply
      • Cosette's Kitchen says

        August 27, 2020 at 4:12 pm

        Hahaha! I love that - yes, it is an absolute necessity!!! Enjoy!

        xoxo,
        Cosette

        Reply
    18. Lisa says

      September 30, 2020 at 11:57 pm

      This is the BEST recipe!! I make it all the time and use it in EVERYTHING! I’d bathe in it if I could! 😂

      ★★★★★

      Reply
      • Cosette's Kitchen says

        October 04, 2020 at 4:12 pm

        Hahahahaha! I know some people that may..hahahahah! Thanks Lisa!!

        xoxo,
        Cosette

        Reply
      • Cosette's Kitchen says

        October 13, 2020 at 4:46 am

        Hahahaha! I love it, so glad you enjoy!

        Xoxo,
        Cosette

        Reply
    19. Chelsea says

      February 18, 2021 at 3:47 pm

      This was my first time making this sauce and it was absolutely incredible!!! It's going to be a staple in my house and I can't wait to put it on all the things. Thank you for a wonderful recipe!

      ★★★★★

      Reply
      • Cosette's Kitchen says

        February 23, 2021 at 6:52 pm

        Yayyyy! You will never go back now!!! Thank you for sharing, enjoy!

        xoxo,
        Cosette

        Reply
    20. Fluffysquirrel says

      April 08, 2021 at 10:17 pm

      I’m so happy I made this; I eat it every day with my hardboiled eggs or toast. I’ve used it in home made pizza, too! Delicious!Sometimes I take it out of the refrigerator just to smell it. It is just so inviting. Thank you for this recipe as well as all of the different ideas and for troubleshooting points as well.

      ★★★★★

      Reply
      • Cosette's Kitchen says

        April 13, 2021 at 3:33 am

        Yayyyy! It's literally the best on EVERYTHING!!! Thanks for sharing your feedback, I got you entered for the contest too!!

        Xoxo,
        Cosette

        Reply
    21. Karen says

      April 08, 2021 at 11:08 pm

      I had never heard of Toum, before, I now have some in my refrigerator all the time!!!
      Thank you Cosette!

      ★★★★★

      Reply
      • Cosette's Kitchen says

        April 13, 2021 at 3:34 am

        Yesssss, you will never be able to live without it! Thanks for sharing, I also have you entered for the contest!!

        xoxo,
        Cosette

        Reply
    22. Lamia says

      April 13, 2021 at 12:51 pm

      Looove this recipe. It’s turned out great. Thank you for sharing ❤️

      Reply
      • Cosette's Kitchen says

        April 14, 2021 at 3:15 pm

        Staple to use with everything! So glad you love it!! Got your entry 🙂

        xoxo,
        Cosette

        Reply
    23. Pat says

      August 06, 2021 at 7:23 pm

      Perfect this time Used the drip piece on my kitchen aide large mixer Does one cup in 2 minutes perfectly
      Last time used my mini kitchenaide and halved the recipe which separated

      Very happy it didn’t separate today !

      ★★★★★

      Reply
      • Cosette's Kitchen says

        August 11, 2021 at 8:14 pm

        Yay! Soooooo happy to hear this! Enjoy!

        xoxo,
        Cosette

        Reply
    24. pat mcknight says

      September 01, 2021 at 5:45 pm

      Have made this 3 times. Wonderful recipe using my10 cup food processor which has a liquid feed fir slow pore which is excellent. Tried half batch with small kitchen aide. Tasted wonderful but didn’t get thick. Can’t live without my Toum now.

      Reply
      • Cosette's Kitchen says

        September 01, 2021 at 6:05 pm

        Fantastic!!! Sometimes with the smaller batches and appliances it doesn't quite emulsify but definitely keep using - nothing wrong with it at all. Thanks for leaving a comment!!

        xoxo,
        Cosette

        Reply
    25. Suzie Durigon says

      January 20, 2022 at 4:38 pm

      Best thing to ever enter my life - LITERALLY BEST THING EVER!!
      And Cossette, you are a gem! I have learned so much about Lebanese cooking from you!!!!

      ★★★★★

      Reply
    26. Kathleen Higashiyama says

      February 18, 2022 at 7:54 pm

      Love adding your toum to rotisserie chicken! It’s so yummy & flavorful!

      ★★★★★

      Reply
      • Cosette's Kitchen says

        February 20, 2022 at 5:12 pm

        THE BEST! Thanks for sharing, I also have your entries for the Instagram giveaway!💗

        Xoxo,
        Cosette

        Reply
    27. Lori -southerngirleats says

      February 21, 2022 at 3:14 pm

      I only thought I knew what garlic sauce was until I made Cosette’s recipe.

      It is a staple in our household and is great on EVERYTHING- ok maybe not on cake, but everything else. Its delicious, creamy, and super easy to make!

      Thank you Cosette!!

      ★★★★★

      Reply
      • Cosette's Kitchen says

        February 21, 2022 at 4:28 pm

        Soooooo happy to hear this Lori! Enjoy it and I got your extra entries!

        Xoxox,
        Cosette

        Reply
    28. Cosette's Kitchen says

      November 08, 2019 at 12:59 am

      Awwww, love this Ari! Thank you so much for including my recipe on your post.

      xoxo,
      Cosette

      Reply
    29. Cosette's Kitchen says

      November 14, 2021 at 6:23 pm

      Oh Suzie,
      Thank you! Love you!

      xoxo,
      Cosette

      Reply

    Trackbacks

    1. Everyday Roasted Chicken - Cosette's Kitchen says:
      September 13, 2019 at 6:21 am

      […] always be a staple in our home. Sunday suppers growing up would generally consist of chicken and toum (an emulsified garlic sauce) that is beyond addictive and the perfect accompaniment to any roasted […]

      Reply
    2. Sous Vide Leg Of Lamb | wellseasonedstudio says:
      November 5, 2019 at 4:58 pm

      […] The first thing that came to mind was a Mediterranean rice bowl! I love how prevalent lamb is in Mediterranean cuisine, so pairing it with things like tzatziki and cucumber salad was a no brainer. If you wanted to give this more of a Middle Eastern flare, you could instead serve this was hummus and babaganoush or creamy toum. For an amazing and foolproof toum recipe, check out this recipe by Cosette’s Kitchen! […]

      Reply
    3. Bacon Smashed Potatoes - Cosette's Kitchen says:
      November 26, 2019 at 6:57 am

      […] + salt + pepper + oil + toum + […]

      Reply
    4. Copycat Trader Joe's Mediterranean Orzo Salad - Cosette's Kitchen says:
      January 23, 2020 at 8:12 pm

      […] juice one or two lemonsCuisinart Food Processor – the best tool for making pesto or my famous ToumWooden Spoons – love to have a variety of wooden spoons to useSistema Lunch Containers – […]

      Reply
    5. Creamy Hummus - Cosette's Kitchen says:
      April 30, 2020 at 6:50 pm

      […] Toum – garlic sauceBaba Ganoush – eggplant dipFasolia – bean dipLoobieh – green bean side dishLamb skewers with hummus […]

      Reply
    6. Tomato and Onion Bruschetta with Burrata - White Kitchen Red Wine says:
      July 23, 2020 at 8:58 am

      […] How to make toum. […]

      Reply
    7. Honey Mustard Greens with Turkey Meatballs - Cosette's Kitchen says:
      July 30, 2020 at 4:29 am

      […] – Everything is better with garlic, you can also try making toum which is a great way to incorporate garlic to your […]

      Reply
    8. Lebanese Chicken Kafta Burgers - White Kitchen Red Wine says:
      August 6, 2020 at 12:45 pm

      […] Toum […]

      Reply
    9. Homemade Za'atar Spice Crackers - Cosette's Kitchen says:
      September 24, 2020 at 12:28 am

      […] blended with oil can also be a wonderful marinade for chicken or even beef. I’d add some toum and additional salt and sumac as well to get optimal flavor. Adding sumac will give you a more […]

      Reply
    10. Tomato Starter Jars: How to Make a Mix That will Bring Your Savoury Cooking to The Next Level! | Just Crumbs says:
      October 6, 2020 at 7:17 pm

      […] paste that my friend Cosette makes and I am obsessed with! If you want to try your hand at it, check out her recipe here! You can also sub in minced garlic cloves if you […]

      Reply
    11. Pan Seared Salmon with Arugula and Cream Sauce - Cosette's Kitchen says:
      October 13, 2020 at 10:16 pm

      […] Toum (substitutes available below but I HIGHLY encourage making a batch) […]

      Reply
    12. Crispy Garlic (Bawang) – Bahay Kubo Cooking Series – My Blog says:
      January 16, 2021 at 7:10 am

      […] we are up to Bawang (Garlic) in the Bahay Kubo Song!!!  I kept thinking of different recipes to highlight the bawang in […]

      Reply
    13. How to Roast Whole Chicken - Cosette's Kitchen says:
      March 4, 2021 at 4:10 pm

      […] with a full spread of hummus, baba ganoush, kafta, fattoush, labneh and of course a side of toum. If you’ve been here a while you know toum is essential to my cooking but before I began […]

      Reply
    14. How to Make Amazing Hummus at Home | Rainbow Plant Life says:
      March 27, 2021 at 3:29 pm

      […] Or, you can use toum, a Lebanse garlic sauce that’s less pungent than raw garlic. Check out my friend Cosette’s recipe for toum on her website. […]

      Reply
    15. How to Research and Write Original Recipes says:
      April 15, 2021 at 1:42 am

      […] mine, I’d credit that author somewhere in the post. To give a very different example, my friend Cosette’s recipe for toum taught me a really wonderful technique that helped me tweak my own recipe to be more consistent, […]

      Reply
    16. Philly Style Mushroom Cheesesteak - Cosette's Kitchen says:
      April 26, 2021 at 3:47 pm

      […] like them a tad bit translucent, gives a little more bite. Then a quick cook of mushrooms with some toum or minced garlic and they are done! The best part is they are make ahead and you can use this […]

      Reply
    17. One-Skillet Easy Gnocchi Dinner (Vegan too!) | Just Crumbs says:
      April 30, 2021 at 9:40 pm

      […] will always have some of this in your fridge and can sub it in for oil and garlic – you can find the recipe from my good friend Cosette here)…then some chopped veggies (feel free to change it up and use whatever you have on […]

      Reply
    18. Lamb Sliders with Feta Sauce - Cosette's Kitchen says:
      June 13, 2021 at 8:22 pm

      […] use throughout the process of making our lamb sliders are: kosher salt, black pepper, garlic (toum), olive oil and […]

      Reply
    19. How to Make Easy Homemade Baked Pita Chips | Just Crumbs says:
      November 5, 2021 at 5:51 pm

      […] it on or even some toum (which is garlic paste…if you need a good recipe, you can find it here over at my pal Cosette’s […]

      Reply
    20. Spinach Artichoke Dip Pasta with Chicken - Cosette's Kitchen says:
      November 18, 2021 at 4:30 pm

      […] – Is there ever too much garlic? If you have toum on hand, feel free to add in a heap, otherwise, we’re mincing 6 cloves to get a really good […]

      Reply
    21. Turkey Meatballs and Gravy - Cosette's Kitchen says:
      November 18, 2021 at 10:19 pm

      […] a large bowl, add your ground turkey, eggs, breadcrumbs, parmesan cheese, toum (if using) and cooled onion/celery mixture. With clean hands, work the mixture until everything is […]

      Reply
    22. Toum: A Love Story About Garlic Paste | Just Crumbs says:
      January 24, 2022 at 11:20 pm

      […] you can go straight to Cosette’s blog post (you can find Cossette’s Kitchen Toum recipe here) but let’s just quickly go through the […]

      Reply
    23. Lamb Meatballs with Pomegranate Molasses Barbeque Sauce - Cosette's Kitchen says:
      February 28, 2022 at 7:25 pm

      […] – Toum is optional in the recipe but I always love to add a few tablespoons for a little extra garlic and […]

      Reply
    24. How to Cook Whole Salmon in the Oven (Middle Eastern Flavors) - Cosette's Kitchen says:
      April 1, 2022 at 4:42 pm

      […] pairs well with garlic, especially lemon and fish! Go wild with your garlic and feel free to sub in toum if you’d like in place of whole garlic […]

      Reply
    25. RECIPE: Toum | plantook says:
      April 28, 2022 at 5:09 pm

      […] LEBANESE GARLIC SAUCE – BEST TOUM RECIPE […]

      Reply

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    July 30, 2017

    Toum - Lebanese Garlic Sauce

    Jump to Recipe·Print Recipe
    toum, garlic sauce, garlic, Lebanese, marinade, dip, condiment
    Toum has the consistency of mayonnaise but the flavor of nothing you ever tasted!

    The only sauce you'll ever need!

    Before I started this blog, heck before I started cooking, Toum has been a vital part of my life. Toum (toum translates to garlic in Arabic) is the mayo to your burger, the ranch dressing to your chicken, truly and ultimately the best condiment you will ever use or taste.

    Toum is no stranger to Middle Eastern cuisine, it's been around for centuries from the time of using a mortar and pestle to make the creamy sauce. Grandmothers all over Lebanon and surrounding countries have made Toum for chicken on Sundays since the dawn of time. It's quintessential and one of the best kept secrets to create the most flavorful food.

    I remember sitting in our church hall before a large event peeling garlic with allllllll the ladies! You see, that is how we all started our cooking journey is by peeling garlic. I peeled so much garlic my fingers were sore and obviously smelled of garlic by the end. But it was the start of something incredible and delicious that we Lebanese can't live without.

    Tradition

    Traditionally Toum is used as a dipping sauce, mostly with chicken (Boom, Boom, Chicken + Toum) a little chant we used to sing growing up. As I began cooking more and more for my family, I realized heck...I'm going to throw Toum into pretty much everything I make.

    • Marinading chicken - add toum
    • Roasting potatoes - add toum
    • Making salad dressing - add toum
    • Making hummus  - add toum

    I began using it in place of chopped garlic for a few reasons. Since Toum is an emulsified garlic sauce the balance of garlic and oil is sometimes less pungent in cooking. It also acts as your oil when marinading foods, so truly it kills two birds with one stone. I love the creamy texture that it creates when making a salad dressing, all from adding a bit of Toum. 

    toum, garlic sauce, garlic, Lebanese, marinade, dip, condiment
    Garlic in it's purest form creates a magical sauce

    Trader Joe's and Others

    Sure, the market has become saturated with Toum. First one that comes to mind is Trader Joe's Garlic Sauce. With the same ingredients as traditional Toum (garlic, oil, salt, citric acid to stabilize) it's mass produced Toum. Now some folks have told me that it has a different taste than the Toum they have made. Well, of course it does! Does your mama's homemade spaghetti sauce taste the same as the one in the jar? Probably not. Once products go to market, they are altered and even dulled down for the American pallet, which many food producers don't feel can handle the intense garlic taste. Is it ok to use? Sure thing! But if you want true, traditional, in-your-face Toum, try this recipe, I promise it won't disappoint and will cost you a fraction of the prepared stuff. 

    toum, garlic sauce, garlic, Lebanese, marinade, dip, condiment
    Lebanese Toum sauce for all your garlic cravings.

    How to Make Toum

    Okay, I know you can't wait to start peeling garlic so here are the steps to making the perfect Toum. But be warned, it's a tricky condiment that will *sometimes* separate. Anything emulsified can be a bit delicate. Don't fret, even if it separates, it is still usable. Check out my full FAQ section below to troubleshoot and other burning questions. 

    Peel the garlic: 

    The hardest part of making Toum is peeling all the garlic!! Be sure your garlic is FRESH! There should be no green stems inside or coming out, if there is, your garlic is probably not fresh and your Toum may not come together. Trim the tops of each piece to remove the bit of brown stem that was attached. 

    Measure: 

    You'll need 1 cup of peeled garlic to make 4 cups of Toum (about 2 lbs). It seems like a lot but believe me, if you're going to use it for cooking and as a condiment, you'll be happy you made the full batch. You can always half the recipe too. I measure my garlic in a dry measuring cup. Once you have your 1 cup peeled and trimmed, add enough water to fill the cup with the garlic in there. The water helps to cut the extremely sharp garlic flavor. Certain times of year, garlic can be much stronger in flavor resulting in a stronger Toum. You can always add a bit more water before processing if you know your garlic is extremely strong. 

    Mix:

    Add your garlic & water mixture to your food processor (this is the one I use) and process until a smooth paste forms, about 1-2 minutes. Slowly begin to stream your 4 cups of oil into the processor. I don't recommend using olive oil as it has a very strong flavor, you want something that is neutral. Avocado oil works fantastic, check out FAQs for other questions.

    Final steps:

    Just as you finish your oil, your Toum mixture should be thickening up. At the very end, add a teaspoon of kosher salt and finally a squeeze of lemon. That's it! Remove and enjoy. Remember, if your Toum did not thicken up like mayonnaise, it is still delicious and useful! Try again next time and hopefully you'll get the knack. 

    I have Toum, what can I do with it? 

    Keep refrigerated, some separation is natural, just mix together before use. Good for at least 1 month.

    *marinade ~ add some toum, olive oil, S&P
    *salad dressing ~ toum + lemon juice + olive oil + S&P
    *garlic bread ~ smear on bread + cheese and bake
    *spread ~ spread on sandwiches, wraps, etc
    *dip ~ use as a dip with chicken/beef
    *base ~ use as a garlic base for any meal you’d use chopped garlic

    *possibilities are endless...share your favorite way to use Toum in the comments!

    FAQ:

    I've had many people ask questions regarding Toum from how to use it (see above), how much to use and alternative oils to use. I've listed some here and I'll continue to add as I receive more. Please leave your comments below for others to read with adjustments and modifications. That is the best way for information to be shared. 

    • Can I use another oil instead of canola/vegetable? 
      The biggest thing is to make sure you are using a neutral oil. The garlic is what you want to shine, not the taste of oil. Other neutral oils to consider are: avocado and sunflower. A very light olive oil may not be terrible but it will definitely change the taste. 
    • I only use Coconut Oil, will that work?
      I have had one person use liquid coconut oil to stream into her Toum and she did have success. However, since coconut oil solidifies in the fridge, the Toum also hardened. Not a huge deal, just needs to warm up to soften back to the correct texture. 
    • How much should I be using when cooking? 
      Really this is a personal question. When I'm using it as a marinade I'll tend to use a bit more, for example grilling 2 pounds of chicken breast, I'll probably use close to a ¼ cup. If I'm making a salad dressing, just a teaspoon or so. Roasted potatoes, full sheet pan full, probably a few tablespoons. Once you start using it you'll know your preference and what works best for you. But also remember you're using this as BOTH flavoring and your oil to saute or coat your food. 
    • Do I need any other seasonings? 
      Again, I think that is a personal preference. If I'm cooking with Toum, I'll use it as my garlic for my dish but sure, I'll add other spices based on what I'm making. If I'm using it for garlic bread, I'll smear on my bread and just top with cheese. Personal preference. 
    • 4 cups of oil is a lot, is this healthy?
      Is anything really healthy for you in large quantities? No, everything in moderation! This recipe with 4 cups of oil yields about 2-2.5 pounds of Toum. That's a quite a lot! Think 2 containers of mayonnaise you'd buy at the store. You're not eating it like yogurt, you're using in smaller quantities for larger meals. Again, everything in moderation, but do what is best for your family. 
    • Raw garlic, great health benefits
      Toum is raw garlic emulsified, so yes, there are a TON of amazing health benefits associated with it. I'm not a doctor or a nutritionist but in the words of my wise Lebanese family, garlic heals most everything. Consider this an elixir to help with anything from the common cold to digestive issues. 
    • Pre-peeled Garlic
      I've had many folks ask about pre-peeled garlic. I personally do not recommend it. Generally when garlic is peeled and packaged it comes to the store not as fresh and often preservatives are added to keep fresh. Since you are using RAW garlic, you want the utmost freshness.
    • Food Processor vs Blender
      I personally only have experience using a food processor with Toum, but I have had many other folks share that their Vitamix blender worked well.

    With a little bit of garlic, oil, salt and lemon, you will have a most amazing sauce! I would love to see your creations! Tag me on Instagram @CosettesKitchen or post on my Facebook Page.
    xoxo,
    Cosette

    toum, garlic sauce, garlic, Lebanese, marinade, dip, condiment
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    toum, garlic sauce, garlic, Lebanese, marinade, dip, condiment

    Toum - Lebanese Garlic Sauce

    ★★★★★ 5 from 9 reviews
    • Author: Cosette's Kitchen
    • Prep Time: 10 minutes
    • Total Time: 10 minutes
    • Category: condiment
    • Method: no cook
    • Cuisine: Lebanese
    Print Recipe
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    Description

    Toum, Lebanese Garlic Sauce


    Ingredients

    Scale
    • 1 cup of peeled garlic (measure using dry measuring cup) about 2 full heads
    • water to fill measuring cup with garlic in place
    • 4 cups of neutral oil (canola, vegetable or avocado are preferred)
    • 1 tsp kosher salt
    • 1 tsp fresh lemon juice

    Instructions

    1. Begin by peeling your garlic, to get a full cup you'll need to peel about 2 large heads of garlic. Be sure there are no green stems. Sprouting is an indicator of old garlic. 
    2. Trim the tops of each piece where they were attached to the head
    3. Add your garlic pieces to a dry 1 cup measuring cup
    4. Fill the measuring cup with water to displace the garlic. The amount of water varies to your garlic size, so just fill to the top of your measuring cup with garlic in there for an accurate amount.
    5. Pour garlic + water into bowl of food processor (see FAQs about using other machines)
    6. Process for 1-2 minutes until garlic is smooth.
    7. Then begin slowly streaming your oil with machine running. You want to stream as slowly as possible, this is what creates the emulsification. 
    8. At the very end, add your salt and lemon juice to stabilize. If you find your Toum has already thickened, just mix in without the machine on to ensure you don't process too long. 
    9. That's it! Place in a sealed container and refrigerate. Good for up to a month.


    Nutrition

    • Serving Size: 2 pounds

    Keywords: garlic, toum, condiment, marinade, sauce

    Did you make this recipe?

    Tag @cosetteskitchen on Instagram and hashtag it #cosetteskitchen

    Print Recipe
    Toum - Lebanese Garlic Sauce
    toum, garlic sauce, garlic, Lebanese, marinade, dip, condiment
    Course Side Dish
    Cuisine Lebanese
    Servings
    Course Side Dish
    Cuisine Lebanese
    Servings
    toum, garlic sauce, garlic, Lebanese, marinade, dip, condiment
    Recipe Notes

    *Toum should be stored in the refrigerator. It has a long life, can be stored for several months in the fridge. 

    Share this Recipe

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    Reader Interactions

    Comments

    1. LaRae says

      July 30, 2017 at 3:40 pm

      My best find for 2017!!! I eat it every day!

      Reply
      • Cosette's Kitchen says

        July 31, 2017 at 2:49 am

        So happy LaRae!!! Let me know if you give it a try at home! 🙂

        Reply
    2. Tanya Didyk says

      September 01, 2018 at 9:55 pm

      Cosette I messed up big time and did not pour in the oil slowly but instead put everything in at the same time and started blending. It came out very runny and not like mayonnaise texture. I have since told myself to read the instructions before making things lol. Anywho is that the trick to making this? I want to try again soon and would like to make it right his time. Thank you dear.

      Reply
      • Cosette's Kitchen says

        September 01, 2018 at 10:25 pm

        Oh nooooo! I will say, not uncommon, sometimes it takes a little knack to get it thick. But, don't toss it! That liquid is like liquid gold!!!!! Use it to marinade, salad base, soup bases, cooking, etc. Still has all the same uses and benefits except not a pretty for a dipping sauce. Drizzle slowly and steady, be sure your garlic is very fresh too. I hope this helps and you enjoy the sauce!♥️

        Reply
        • Tanya Didyk says

          September 03, 2018 at 5:47 am

          Gotcha! Oh ya it’s still so good! Added it to my homemade Caesar dressing. Yum! Thank you for the reply 🙂

          Reply
      • natasha says

        December 01, 2018 at 3:25 pm

        to get a thick consistency, you have to keep the blender going and stream in the oil slowly. That is how I make my mayo and it turns out every single time.

        Reply
        • Cosette's Kitchen says

          December 04, 2018 at 5:53 am

          Fantastic! Thanks so much for sharing that method!!!

          Cosette

          Reply
    3. Gabriella C. says

      September 08, 2018 at 1:45 pm

      Dangit! Mine turned out too runny also! I slowed poured in the vegetable oil, so I’m not sure what I did wrong. The only thing I can think of is maybe I used too much water? I do have a question: what speed should we put on our food processor? My options are Low or High. Maybe I processed it too long? It still smells wonderful and I plan on using it for different recipes!

      Reply
      • Cosette's Kitchen says

        September 09, 2018 at 9:58 pm

        Oh no!!! Sometimes it will separate, could be the oil stream, if garlic wasn't fresh or some other reasons. But yes, it should still be used!!! My food processor only has one speed (Cuisinart) but it is a higher speed so that would be my best guess. Hope it works better for you next time.

        Reply
    4. Shirley says

      September 10, 2018 at 12:14 am

      Oh yum, this sauce is addicting! Thank you for posting it.

      Reply
      • Cosette's Kitchen says

        September 10, 2018 at 3:13 am

        So glad you love it!!!! 🤗🤗🤗

        Reply
        • Talla says

          February 28, 2019 at 4:43 pm

          We make toum a different way using labne. I also have friends whose families use boiled potato for a base. Any way it’s made, toum is delicious. Looking forward to trying your method as sometimes, yes, the toum is too sharp. ❤️

          Reply
          • Cosette's Kitchen says

            March 05, 2019 at 5:26 am

            Oh that's interesting. I have heard folks using boiled potato! This is just straight toum, nothing else added. Hope you give it a try!

            xoxo,
            Cosette

            Reply
    5. Valentina says

      September 23, 2018 at 4:28 am

      I don't have a food processor. Can I use a blender?

      Reply
      • Cosette's Kitchen says

        September 25, 2018 at 3:51 am

        Hi Valentina,
        I have had some folks use a Vitamix blender with success, I personally haven't tried it. Worth a shot! Worst case, you have some amazing garlic sauce, just maybe not as thick as toum.
        Cosette

        Reply
    6. Liz says

      October 02, 2018 at 1:24 am

      Hi I made it in my vitamix came out so thick and good thank you for this amazing recipe.

      Reply
      • Cosette's Kitchen says

        October 02, 2018 at 4:03 pm

        Yay! That makes me so happy!

        Cosette

        Reply
    7. Natasha says

      October 02, 2018 at 3:29 pm

      Hello I want to make this but it doesn’t say if a food processor should still be going when you pour the oil in ?

      Reply
      • Cosette's Kitchen says

        October 02, 2018 at 4:03 pm

        Hi Natasha,

        Yessss! Pour the oil with the blender/food processor still on. I will update that to clarify. Thanks for checking!

        Cosette

        Reply
    8. Kelsey says

      November 03, 2018 at 9:02 pm

      This is not only something I love, but the hubby enjoys also! WHAT! As a dip, on bread, cooked on veggies, cooked with chicken....I'm trying it all. I also want to put it on pizza like Cosette does! Holy yum.

      Reply
      • Cosette's Kitchen says

        November 07, 2018 at 7:13 am

        Yay!!!! I'm so happy to hear this Kelsey! It is a very versatile spread for sure! Enjoy!!!

        Cosette

        Reply
    9. natasha says

      December 01, 2018 at 3:27 pm

      what is the estimated lenght of time I can keep this in the fridge?

      Reply
      • Cosette's Kitchen says

        December 04, 2018 at 5:53 am

        HI Natasha,

        4-6 weeks but could go longer if you have it that long. You can also half the recipe to try it out.

        Cosette

        Reply
    10. Mariann Hamzeh says

      February 13, 2019 at 11:11 am

      Hubby likes to mix toum with a little mayo for a slightly different sauce when we eat grilled meats.

      Reply
      • Cosette's Kitchen says

        February 18, 2019 at 4:02 am

        Oh yessss, we mix with Labneh sometimes. So good! Thanks for sharing!
        Xoxo,
        Cosette

        Reply
    11. Eleni says

      February 14, 2019 at 7:21 pm

      Hey babe!

      Want to ask a question re: squeeze of lemon

      Juice of one lemon? Half a lemon or literally a squeeze of lemon like a tablespoon worth?

      Cannot wait to try this!!!!

      Reply
      • Cosette's Kitchen says

        February 18, 2019 at 4:02 am

        Hey friend,

        Usually about half a lemon, the juice helps to bind the toum together. But it's pretty flexible.

        Xoxo,
        Cosette

        Reply
    12. Victoria says

      June 03, 2019 at 5:18 pm

      Thank you so much for an amazing recipe! I just posted a recipe for a Grilled Summer Salad with a toum dressing. Its my absolute favorite!

      Reply
      • Cosette's Kitchen says

        June 06, 2019 at 6:59 pm

        Yay!!!! So happy to hear that!!! 🙂

        xoxo,
        Cosette

        Reply
    13. Victoria says

      June 03, 2019 at 5:20 pm

      Just posted a comment and forgot to post the link to the Grilled Summer Salad (with toum dressing)
      Here it is: https://welcome2ourtable.com/grilled-summer-salad-with-toum-dressing/

      Reply
      • Cosette's Kitchen says

        June 06, 2019 at 6:59 pm

        Mmmmm! Looks delicious!!!

        xoxo,
        Cosette

        Reply
    14. Mahy says

      January 15, 2020 at 2:29 am

      I was surprised at how simple this Toum recipe was to make! I always order it at Lebanese restaurants and Love it! This recipe is even BETTER than the stuff you get at restaurants. It’s creamier and has an unbeatable flavor! Love it and so happy I’ve learned to make my own Toum! Thanks for sharing!!

      ★★★★★

      Reply
      • Cosette's Kitchen says

        January 15, 2020 at 2:37 am

        So happy you loved this Mahy! It is definitely a flavor boost you can have at home!♥️♥️

        Xoxo,
        Cosette

        Reply
    15. Louisa Romanos says

      January 15, 2020 at 5:59 am

      The reason I ask my husband to get me a processor for my birthday just to do the Toum! The best garlic spread I ever had. Sunday mornings after church, I have my sister come to my house for lunch. We do what comes to my mind for lunch we had pasta a la" ajo" = Toum, she tried it for the first time and she felt in love with Toum. Oh we also used it for the garlic bread. Thank you; for the recipe Cosette.

      ★★★★★

      Reply
      • Cosette's Kitchen says

        January 16, 2020 at 5:44 am

        Yay!!!! What a perfect reason to get a food processor, so glad you are enjoying!

        Xoxo,
        Cosette

        Reply
    16. marina says

      January 15, 2020 at 7:43 pm

      Question.. should I have the food processor on HIGH as I am slowly streaming in the oil?

      ★★★★★

      Reply
      • Cosette's Kitchen says

        January 16, 2020 at 5:43 am

        Yes, I apologize for not including, my food processor only has one setting. I will adjust in recipe.

        Xoxo,
        Cosette

        Reply
    17. Lisa Broons says

      January 15, 2020 at 9:29 pm

      Simply THE BEST thing ever for a constant cook!

      ★★★★★

      Reply
      • Cosette's Kitchen says

        January 16, 2020 at 5:43 am

        Yay! So glad you feel that way!!

        Xoxo,
        Cosette

        Reply
    18. Winny A. says

      January 24, 2020 at 10:33 pm

      Absolutely delicious! And authentic; I’m half Lebanese half Venezuelan so I grew up eating the most delicious homemade lebanese dishes and although I knew how to make the garlic paste using a mortar and pestle with garlic, salt, olive oil and lemon juice (the basic sauce we use to marinade meats and also to make the ubiquitous salad dressing for any Lebanese style salad) I wasn’t sure how to make the paste to yield bigger amounts with the exact consistency of the ones served in Lebanese restaurants, but this is it, this is the real deal! Thank you so much Cossette, you made my day, I can eat this toum by the spoon😋

      ★★★★★

      Reply
      • Cosette's Kitchen says

        January 28, 2020 at 7:03 pm

        Oh yay!!!! I am soooooo happy to hear this, literally makes my day! It's such a versatile condiment and so many wonderful uses. So glad you are enjoying and thank you for sharing.

        xoxo,
        Cosette

        Reply
    19. Susan says

      January 28, 2020 at 8:04 pm

      Can you freeze toum?

      Reply
      • Cosette's Kitchen says

        February 20, 2020 at 6:35 am

        Hi Susan,

        I have never frozen toum, it has a good fridge life of a month so I never had to. You can always try halving the recipe if the full recipe is too much. But if you do freeze it, let me know how it comes out!

        xoxo,
        Cosette

        Reply
    20. Mech Husq says

      May 05, 2020 at 3:51 pm

      Dear Cossette,
      this is gonna sound funny, but first of all thank you for the great recipe! My wife and i had some argument on mixing the toum with salt first or later (i told her later.. but well.. :D)
      the thing now is our toum tasted a bit too salty, i'm not saying because we mix the salt at first but how actually do we go about it being a bit too salty, if there is a way thou...
      Thanks again!

      Reply
      • Cosette's Kitchen says

        May 05, 2020 at 4:38 pm

        Hi friend,
        Hmmmm, it shouldn't be too salty one way or another, the timing shouldn't matter except with the binding of the garlic sauce. Not sure if there is really a way to decrease the salt at this point, unless you make another batch and mix together. Hope it still works for you!!

        xoxo,
        Cosette

        Reply
    21. Kimberly Christ says

      July 26, 2020 at 3:41 pm

      First time hearing of this sauce. I just made it and am marinating chicken to grill tonight. It tastes so yummy by itself, I'm sure it will be fabulous. Thank you.

      ★★★★★

      Reply
      • Cosette's Kitchen says

        August 04, 2020 at 10:15 pm

        Yay! So glad to hear this, thank you for sharing Kimberly!

        xoxo,
        Cosette

        Reply
        • Gretchen says

          April 18, 2021 at 11:32 pm

          This stuff is amazing! Such a great way to add garlic flavor without being too pungent. I usually use it on chicken and potatoes but can't wait to try it in garlic bread.

          ★★★★★

          Reply
          • Cosette's Kitchen says

            April 20, 2021 at 3:34 pm

            Yes, yes! My favorite condiment for SURE!!! Thanks for sharing - got your entry!

            xoxo,
            Cosette

            Reply
    22. Tahra Eissa says

      April 13, 2021 at 1:27 pm

      This has become a staple in our house! It is so versatile and we have found a great way to drizzle in oil (using the hike in the bottom of the food processor cap). Never fails!

      ★★★★★

      Reply
      • Cosette's Kitchen says

        April 14, 2021 at 3:14 pm

        You really can't go wrong - speaking of, I need to go make some, if you can believe it, I'M OUT!!!! Thanks for sharing, got your entry!

        xoxo,
        Cosette

        Reply
    23. Lisa says

      February 20, 2022 at 8:03 pm

      This is my absolute favorite condiment! I usually make double or triple batches to share with friends.

      ★★★★★

      Reply
      • Cosette's Kitchen says

        February 21, 2022 at 4:30 pm

        Hehehe! I'm sure your friends love you!😂
        Thanks for sharing and I got your extra entries!

        Xoxox,
        Cosette

        Reply

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    My name is Cosette Posko and I reside in Portland, Oregon with my family of five. Originally from Pennsylvania, I moved to the great Pacific Northwest about 15 years ago and have been here ever since.

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