Description
Hey garlic lovers! Do you love garlic? Do you love mayo? Then you'll love toum - a delicious, creamy, garlicky dip that you'll never tire of eating! It's a Lebanese garlic sauce that whips up like mayonnaise. It's easy to make, keto-friendly, dairy-free, eggless, gluten-free and vegan too!
Ingredients
Units
Scale
- 1 cup raw, fresh garlic cloves, peeled
- 3 cups oil, use a neutral flavored oil such as safflower, canola, vegetable or sunflower oil
- 1 tablespoon coarse salt, such as Kosher salt or sea salt
- 1/4 cup fresh lemon juice
Instructions
- Place garlic and salt in a food processor and pulse until garlic is minced. Scrape down the sides of the food processor occasionally between pulses to get all the garlic minced.
- Add a spoonful of lemon juice and pulse until the garlic becomes a paste.
- Slowly drizzle in about a half cup of oil in a thin stream while pulsing. Then add a spoonful of lemon juice and pulse. Then slowly add another half cup of oil and pulse. You may need to stop the food processor and scrape down the sides at times. Keep alternating between oil and lemon juice and pulsing until the mixture emulsifies and all of the liquid has been incorporated and you have a fluffy, whipped toum.
Notes
- Take your time. Be patient.
- Use fresh, sticky garlic. Old, dry cloves may not emulsify.
- Use coarse salt to grind the garlic into a paste.
- Use neutral flavored oil. Don't use olive oil.
- Do not use a blender, as it requires too much liquid up front to get the paste started and this will prevent emulsification.
- If you add all of the liquid up front, the emulsion will not take and the sauce won't whip together like mayo, but be liquid like sauce.
- Avoid leaving the food processor running since that will generate heat and this can also prevent or break emulsification.
- Prep Time: 30 minutes
- Category: Snack
- Method: Food Processor
- Cuisine: Lebanese
Keywords: Toum Lebanese garlic sauce mediterranean low carb keto snack dip appetizer schawarma