Ingredients
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12
Garlic Cloves
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20cl
Olive oil
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Juice of half a yellow lemon
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1 pinch
Salt
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750ml
Rapeseed or grape seed oil
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A little ice water
Directions
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.
Steps
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1
Done
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Preparing your garlic clovesStart by peeling your garlic cloves plus removing their sprouts. Add them to a blender with a pinch of salt and blend very finely. |
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2
Done
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Add the lemon juiceAdd 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. |
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3
Done
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Add oilWhile 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. |
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4
Done
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Mix and add ice waterRepeat 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. |
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5
Done
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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. |
