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Yes, finally a "toum" that is foolproof! This is an emulsified garlic spread. It is delicious and flavorful. Serve this with kafta, kabobs, pita, etc. We love this! Use the drizzle function in your food processor to slowly add the oil. The pusher in the top has a little hole to drizzle in oil for emulsions.


Recipe Summary

15 mins
15 mins
3 1/4 cups


Original recipe yields 26 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Put garlic cloves in a food processor with the cutting blade in place. Pulse until smooth. Add salt. Use a spatula to push garlic into the middle of the bowl. Pulse again on low. Use the spatula to push down garlic again.

  • Using the drizzle adapter in the food processor, slowly pour in 1 1/2 tablespoons lemon juice on low speed. Pour in 1 cup oil; spread will emulsify and start to turn white. Turn off the processor and scrape down the sides. Add remaining lemon juice on low speed. Slowly add remaining 2 cups oil, processing until spread is thick and creamy.

  • Transfer garlic spread to a storage bowl with a lid and refrigerate until ready to use.

Cook's Notes:

Don't use olive oil. Its flavor alters the flavor of the spread.

The recipe calls for 2 heads of garlic. Depending on the size of your garlic cloves, you'll be looking for 15 to 25, enough to cover the bottom of your processor. You might not need the full 2 heads.

Nutrition Facts

235 calories; protein 0.3g; carbohydrates 1.6g; fat 25.9g; sodium 269.1mg. Full Nutrition