This is a traditional Lebanese garlic dipping sauce. Not for the faint of heart! Keeps for weeks in the fridge. Serve at room temperature with Lebanese breads, hummus, and tabbouleh.

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Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Crush garlic in a mortar and pestle with a generous pinch of salt. Mix in oil a teaspoon at a time until the mixture will absorb no more oil. Stir in the lemon juice. serve at room temperature with Lebanese breads, hummus or Tabbouleh.

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Nutrition Facts

87 calories; protein 0.3g; carbohydrates 2.6g; fat 9.1g. Full Nutrition
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Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/02/2006
MMMmmm! This IS a classic Lebanese dip- We eat it with oven roasted chicken, dipping the pieces in it. I aslo make mine in the food processor and add mayonnaise instead of veg. oil. Its very addictive, and you will eat alot of it. Its garlic, but it sooo good- its worth the risk. Hint: chew fresh parsley after- it will kill bad breath Read More
(50)

Most helpful critical review

Rating: 3 stars
09/08/2009
There was too much lemon juice. I think half a lemon would have been perfect. I had to add the whole bulb and more oil to try to try to tone down the lemon. I like my toum thicker so it was better after a couple of days in the fridge. Read More
(8)
31 Ratings
  • 5 star values: 22
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
06/02/2006
MMMmmm! This IS a classic Lebanese dip- We eat it with oven roasted chicken, dipping the pieces in it. I aslo make mine in the food processor and add mayonnaise instead of veg. oil. Its very addictive, and you will eat alot of it. Its garlic, but it sooo good- its worth the risk. Hint: chew fresh parsley after- it will kill bad breath Read More
(50)
Rating: 5 stars
04/13/2009
This recipe was fantastic! The only thing I added was extra garlic! Oh and I put mine in a food processor; worked perfectly fine. Read More
(29)
Rating: 5 stars
06/20/2008
i really did love this, although it was a pain in the neck for me to make...no mortor and pestle...had to improvise...don't ask. i don't know if i made it correctly. came out almost looking like mayo. thick, creamy and white. it was delicious, but didn't make much. thanks, i might make again. Read More
(22)
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Rating: 5 stars
10/22/2011
My husband is middle eastern and we love this! However you must use olive oil and we also add fresh chopped parsley and 1 small minced jalapeno(no seeds). lemon and salt to taste. It is best served at room temperature once refridgerated the oil can harden..just let it sit out for few minutes before serving. Great with warm bread for dipping. Read More
(17)
Rating: 5 stars
01/31/2007
i like this one too and i add it to pasta's chicken bbq bread and i could add it to anything i like.. seafood yummm.. i also make the toum in the food processer and its much easier and it fluffies up more than doin it by hand. Read More
(13)
Rating: 5 stars
11/03/2006
I love it.It makes a difference crushing garlic & salt with a mortar & pestal than chopping it up & adding oil & lemom juice.It tastes best with roasted chicken. Read More
(10)
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Rating: 3 stars
09/08/2009
There was too much lemon juice. I think half a lemon would have been perfect. I had to add the whole bulb and more oil to try to try to tone down the lemon. I like my toum thicker so it was better after a couple of days in the fridge. Read More
(8)
Rating: 5 stars
06/15/2011
Turned out thick and creamy. Used older garlic and it was super strong - too strong to eat on its own (and we love garlic)! Kept it in the fridge and used it in cooking. Next time I'll use fresh garlic. Read More
(7)
Rating: 5 stars
03/05/2007
After devouring the first batch we were out of lemons so I used limes instead. Still fantastic!!! Read More
(7)
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