Author: Esperance Sammour
Recipe type: Side, Dip
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Serving size: 2 tspn
This is the All-Famous Lebanese Garlic Sauce – aka toum – Which is Used as a Dip With Chicken Shawarma and Other BBQs.
3 heads of garlic, pealed
4-5 cups of vegetable oil (canola/sunflower/peanut etc…)
1 lemon, freshly juiced
1 teaspoon of salt (or to taste)
Don’t use heavy oils like Olive Oil or Avocado Oil or Sesame Seed Oil as they give a strong and bitter taste to the garlic. Use lighter oil such as safflower/sun flower/canola/vegetable oils.
If the resulting garlic paste is too biting/strong, you could either mix it with a mashed medium size baked (or boiled) potatoe, or you can increase the amount of oil.
You could also add a small pinch of citric acid in the beginning with the garlic and salt to make the paste more tangy.