Garlic Toum Sauce

Garlic Toum Sauce


  • 10 cloves garlic, peeled
  • 1 teaspoon salt
  • 1/2 cup lemon juice
  • 1 cup vegetable oil



  1. Slice the garlic cloves in half and remove any green sprouts. 
  2. In a blender or food processor, combine the garlic and salt. Process until the garlic is finely minced.
  3. With the blender or food processor running, slowly add the lemon juice in a steady stream.
  4. Continue to blend the mixture, slowly adding the oil in a steady stream until the sauce is thick and emulsified.
  5. If the sauce is too thick, add a little more lemon juice or water to thin it out to your desired consistency.
  6. Taste and adjust the seasoning as needed.


Garlic toum sauce is a traditional condiment in Lebanese cuisine, and it is often served with grilled meats, such as shawarma or kebabs. It can also be used as a dip for vegetables or pita chips, or as a condiment for sandwiches.


This garlic toum sauce keeps well in the refrigerator, in an air tight sealed container, for about 2-3 weeks.



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