Toum Garlic Dip
Toum is a Mediterranean garlic dip that is VERY divisive. It's a super-strong whipped garlic spread or dip that goes extremely well with many Lebanese dishes.
Garlic Spread Ingredients
This easy-to-make garlic spread is only a few basic ingredients but it's all in HOW it's done. But start with these ingredients...
- fresh peeled garlic
- vegetable oil
- lemon juice
- salt
- ice water
How To Make Toum
Garlic and oil is easily emulsified in a high-speed food processor. The trick is to slowly stream in the oil until it is whipped to perfection.
- Fill a 1/2 measuring cup with about 2 heads of garlic and then fill the cup up with water
- Add the water + garlic cloves to a food processor and pulse until finely chopped.
- Add in the juice of a lemon and pinch of salt.
- Put the lid back on and place the lid back on.
- Slowly stream in the oil, this is the key! It should take about 2-3 minutes to go through all the oil.
- During this time it should begin to turn opaque white and become gelatinous.
- Stop and give it a taste, if it burns the tongue immediately, stream in some more oil.
- Once it gets to this point, turn the food processor back on and add in a couple of tablespoons of ice water to really turn it thick and fluffy.
- Store it in an airtight container for up to 2 weeks!
Unique Uses For Toum
So this isn't true Lebanese tradition..but I have a few unique uses for this Mediterranean garlic spread!
- Pizza
- Salad Dressings
- Dipping for fries or protein. I love to dip these Greek Yogurt Chicken Kebabs in toum.
- Marinade for chicken and more!
FAQ
Can you freeze Toum?
Absolutely! I like to put it in ice cube trays and pop one out as needed.
Is Toum Healthy?
It's made of real, whole ingredients however there is a lot of oil in this. So while its not unheahtly per se, in moderation it is perfectly fine!
Toum
Ingredients
- 1/2 cup peeled garlic cloves
- 1/4 cup water
- juice of 1 lemon
- 1 teaspoon salt
- up to 1/2 cup of ice water
- 2 cups of vegetable oil
Instructions
- Fill a 1/2 measuring cup with about 2 heads of garlic worth of cloves and then fill the cup up with water
- Add the water + garlic cloves to a food processor and pulse until finely chopped.
- Add in the juice of a lemon and pinch of salt.
- Put the lid back on and place the lid back on.
- Slowly stream in the oil, this is the key! It should take about 2-3 minutes to go through all the oil.
- During this time it should begin to turn opaque white and become gelatinous.
- Stop and give it a taste, if it burns the tongue immediately, stream in some more oil.
- Once it gets to this point, turn the food processor back on and add in a couple of tablespoons of ice water to really turn it thick and fluffy.
- Store it in an airtight container for up to 2 weeks!
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