Juice of half a yellow lemon
- 1 pinch
Rapeseed or grape seed oil
A little ice water
Toum, also known as tum, toom, tummie or toumya, is a very popular Lebanese garlic sauce in the Middle East. It’s my favorite thing to eat when I eat Lebanese (or not)!
You can also make this recipe of Lebanese garlic dip with a mortar.
Preparing your garlic cloves
Start by peeling your garlic cloves plus removing their sprouts. Add them to a blender with a pinch of salt and blend very finely.
Add the lemon juice
Add a tablespoon of lemon juice and continue blending until a slightly mushy texture is obtained. Add another tablespoon of lemon juice and continue blending until the Toum is smooth.
While continuing to blend slowly, add 250ml of oil little by little and then add another tablespoon of lemon juice. Repeat once more: 250ml of oil and a tablespoon of lemon juice.
Mix and add ice water
Repeat the operation one last time: 250 ml of remaining oil, one tablespoon of lemon juice and the equivalent of one tablespoon of ice water, until all the water has been incorporated into your Lebanese Toum.
Your homemade Lebanese garlic dip is ready!
Your Lebanese Toum is ready! Put your garlic sauce in an airtight glass jar for storage. It will keep for about 1 month in a cool place.