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Toum

Sahaj108

"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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Ingredients

10 m servings 87 cals
Original recipe yields 6 servings

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Directions

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  • Prep

  • Ready In

  1. 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.

Nutrition Facts


Per Serving: 87 calories; 9.1 g fat; 2.6 g carbohydrates; 0.3 g protein; 0 mg cholesterol; < 1 mg sodium. Full nutrition

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Reviews

Read all reviews 23
  1. 29 Ratings

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Most helpful positive review

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 add...

Most helpful critical review

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 bett...

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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 add...

This recipe was fantastic! The only thing I added was extra garlic! Oh and I put mine in a food processor; worked perfectly fine.

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 li...

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 ...

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 i...

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.

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 bett...

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...

After devouring the first batch we were out of lemons, so I used limes instead. Still fantastic!!!