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Lebanese Garlic Sauce

Creamy Lebanese Garlic Sauce: A Flavorful Vegan Delight

This vegan Lebanese Garlic Sauce, known as Toum, adds a bold flavor to any dish.
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Prep Time 15 minutes
Cook Time 5 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Other
Cuisine: Lebanese, Middle Eastern
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce
  • 6-8 cloves Garlic Fresh cloves are a must.
  • 0.5 teaspoon Salt Fine salt enhances flavor.
  • 1 cup Vegetable Oil A neutral oil for creaminess.
  • 1 juice of Lemon Freshly squeezed.
  • 2 tablespoons Water Use to adjust texture.

Equipment

  • Food Processor

Method
 

Step‑by‑Step Instructions
  1. Soak 6–8 fresh garlic cloves in ice water for 10 minutes, then drain and pat dry.
  2. In a food processor, combine the soaked garlic with ½ teaspoon of fine salt and pulse until smooth.
  3. While the processor runs, slowly drizzle in 1 cup of vegetable oil until thick and fluffy.
  4. Add the juice of 1 lemon and blend for another 30 seconds, adjusting with up to 2 tablespoons of water as needed.
  5. If the sauce separates, re-emulsify by blending an additional clove of garlic or a teaspoon of water.
  6. Transfer to an airtight container and refrigerate for at least 1 hour before serving.

Notes

Store in an airtight container in the fridge for up to a week or freeze in small portions for up to 3 months.