The Best Garlic Dip Ever: Toum
If you’re a fan of bold flavors and creamy dips, it’s time to meet Toum—the ultimate garlic dip. Popular in Lebanese and Middle Eastern cuisine, Toum (pronounced “toom”) is a fluffy, potent emulsion made primarily from garlic, oil, lemon juice, and salt. It’s like aioli’s more intense cousin, and once you taste it, there’s no going back. Whether you’re dipping grilled meat, roasted vegetables, or fresh pita, this dip will quickly become a staple in your kitchen.
What is Toum?
Toum means “garlic” in Arabic, and true to its name, this dip is all about garlic. It has a creamy, almost whipped texture, thanks to the process of emulsifying garlic and oil with a touch of acid. It’s entirely vegan, unlike mayonnaise-based sauces, and it delivers an intense garlicky punch that’s both savory and addictive.
Ingredients
You only need a few pantry staples to make Toum:
- 1 cup peeled garlic cloves (about 2-3 heads)
- 3 cups neutral oil (like canola or sunflower)
- 1/4 cup lemon juice (freshly squeezed)
- 1 tablespoon ice water (optional)
- 1 teaspoon salt
How to Make It
Making Toum is all about technique. While a food processor is the most common tool, you can also use a high-powered blender. The goal is to slowly emulsify the garlic with oil and lemon juice to create a stable, fluffy dip.
Step 1: Prepare the Garlic
Peel the garlic cloves and remove any green sprouts in the center (they can be bitter). Add the garlic and salt to a food processor and pulse until finely minced, scraping down the sides as needed.
Step 2: Start the Emulsion
With the processor running, begin adding oil very slowly, just a few drops at a time. After the first 1/2 cup is incorporated, start alternating between a slow drizzle of oil and lemon juice. This step is crucial. Too fast, and the emulsion may break. Keep blending, adding oil and lemon juice gradually until you’ve used it all and the mixture is thick and white.
Step 3: Adjust as Needed
If the emulsion starts to look too thick or breaks, add a tablespoon of ice water to help stabilize it. Taste and adjust salt or lemon juice to your preference.
Tips for Success
- Use Fresh Garlic: The fresher the garlic, the better the flavor and emulsification.
- Room Temperature Ingredients: Cold oil or lemon juice can make emulsification more difficult.
- Go Slow: The slower you add the oil, the better the emulsion. Rushing is the easiest way to break it.
- Neutral Oil Only: Olive oil can overpower the dip and make it bitter—stick to neutral oils.
How to Use Toum
Toum is wildly versatile. It’s a classic companion to Lebanese grilled chicken (shish taouk), but don’t stop there. Use it as a sandwich spread, mix it into mashed potatoes, serve it with roasted vegetables, or even stir a spoonful into soups and dressings for a garlicy boost. It’s also an amazing dip for fries and pita chips.
Storing Toum
Store your toum in an airtight container in the refrigerator. It will keep for up to 3-4 weeks, though the flavor may mellow slightly over time. The dip may separate a bit—just give it a stir before serving.
Final Thoughts
Toum isn’t just a garlic dip—it’s a flavor bomb that transforms any dish it touches. With its creamy texture, bold taste, and simple ingredients, it’s no wonder this Lebanese staple has become a global favorite. Once you try making it at home, you’ll understand why it’s truly the best garlic dip ever.
Thanks for this very simple recipe. From now on I will be making my own fresh garlic dip.