Toum: The Fluffy Garlic Spread You’ll Never Forget

Toum has deep roots in Levantine cooking, particularly in Lebanon and Syria, where garlic has always been cherished as both food and medicine. The technique of emulsifying garlic with oil and lemon juice is centuries old, passed down through family kitchens. While some use cornstarch, potato or even eggs to emulsify Toum, but this recipe is vegan, sharp, and incredibly versatile. Its cultural staying power lies in its ability to turn the simplest foods—bread, potatoes, or chicken—into memorable meals.

Toum is not just a spread—it’s a companion to almost everything on the table.

As a dip enhancer:
Scoop it alongside hummus or baba ghanoush for an instant upgrade.

With grilled meats:
The traditional partner to grilled chicken (Shish Taouk). A dollop on lamb or beef kebabs adds zing.

On sandwiches:
Spread it onto shawarma wraps, falafel pita, or even burgers for bold garlicky richness.

With roasted vegetables:
Toss roasted potatoes, eggplants, or cauliflower with a spoonful of Toum for addictive flavor.

In marinades & sauces:
Whisk it into yogurt, tahini, or tomato sauce for an aromatic base.

Serving: Makes about 2 cups

Prep Time: 15 minutes

• Place the garlic, salt, and lemon juice in a tall, narrow container. Pour the oil over top.
• Insert a hand blender all the way to the bottom and turn it on. Keep it steady without moving for 2–3 minutes—you’ll see the base begin to emulsify into a thick paste.
• Slowly lift the blender up an inch, then press it back down. Repeat this motion—one inch at a time—until the entire mixture has emulsified into a fluffy, smooth spread (about 6–7 minutes).
• Transfer to a sealed container and store in the fridge for up to 1 month.

• 1 cup garlic cloves (peeled, germ removed)
• 1 tsp salt
• ¼ cup fresh lemon juice
• 2¼ cups neutral oil (like sunflower or canola)

Use a tall, narrow container
This keeps the ingredients tight around the blade so the emulsion forms quickly and stays stable.

Start with room-temp ingredients
Cold garlic, oil, or lemon juice can slow or break the emulsion. Let everything sit out for 15–20 minutes.

Go slow on movement
Hold the blender still at the bottom until you see a thick white paste form—then lift in 1-inch pulses. Patience = fluff.

Choose a neutral oil
Sunflower, canola, or grapeseed keep the flavor clean and the texture light. Extra-virgin olive oil can turn bitter and heavy.

Salt early
A little salt helps draw moisture from the garlic, which improves emulsification and flavor.

Too strong?
Let it rest overnight. The garlic mellows beautifully by day two.

Too thick?
Whisk in a teaspoon or two of ice water or lemon juice until it loosens to your liking.

Too loose / starting to split?
Blend in 1–2 tablespoons of ice water in short bursts. If it fully breaks, start a new batch with one garlic clove + 1 tablespoon lemon juice; with the blender running, slowly drizzle in the broken toum to rebuild the emulsion, then finish with any remaining oil.

Garlic is harsh or spicy?
Remove the green germ from older cloves, or briefly soak chopped garlic in ice water, then drain well before blending.

Storage
Keep in a sealed container in the fridge for up to 1 month. Always use a clean spoon—no double dipping.

Toum is more than just garlic—it’s a transformation of simple ingredients into something rich, airy, and unforgettable. This spread embodies the spirit of Levantine kitchens: bold flavors, humble roots, and endless versatility. Once you try it, you’ll find yourself adding it to dishes you never imagined—proof that a little garlic can go a very long way.