Description
Toum is a delicious Lebanese garlic sauce that’s more like a spread because of its thickness. It’s a slow and steady emulsion process of garlic and oil. A recipe of simple and few ingredients.
Ingredients
Units
Scale
- 1 cup garlic cloves, peeled
- 2 tsp kosher salt
- 3 cups avocado oil
- 1/2 cup fresh squeezed lemon juice
Instructions
- Add garlic cloves and salt to a food processor and process for a minute until finely minced. Scrape down the sides of the food processor to ensure no bits remain unprocessed.
- While the food processor is running, carefully pour one tbsp of avocado oil. Then stop and scrape down the food processor. Continue by adding 1 tbsp of avocado oil at a time, until the garlic looks nice and creamy.
- Once creamy, increase the speed of adding in the oil and alternate with the lemon juice until both are incorporated; this process takes about ~10-15 mins.
- Transfer the garlic sauce to a glass container, cover with a large paper towel and place in the refrigerator overnight.
Notes
The recipe lasts fresh in a tight lid container for about 2 months.
- Prep Time: 30 mins