Toum Garlic Sauce Recipe

In Arabic, garlic means Toum, so the title of this recipe is a bit repetitive; Garlic, Garlic Sauce.

If you’ve ever been to a Middle Eastern restaurant, you’ve probably tried the thick, white, garlicky sauce with shawarma or chicken tawook.

This recipe is simple and calls for only a few ingredients. The more important aspect of this post is the technique. I highly recommend using a high speed blender like a Vitamin of Ninja. I have made this successfully in a food processor, but did need a 1/4 cup more oil. If using a food processor, I would recommend making a double batch.


  • Be sure your garlic is fresh. Squeeze the garlic bulb in your palm. It should be firm and the cloves should not come loose.
  • Be sure your equipment is dry. You don’t want water in the mix or else it would emulsify properly
  • Be patient! S L O W L Y drizzling in the oil is crucial

A few more recipe notes:

Do not use olive oil, as it has a stronger flavor and you will not get a bright white color.

This stores in the fridge in an airtight container for up to ten days, but it usually doesn’t last that long in our home :)

Keep the mints near! This is a strong garlic sauce! You have been warned :D

Toum Garlic Sauce Recipe
Author: Amanda Saab
Prep time:
Total time:
  • 1 cup peeled garlic cloves
  • 1 teaspoon Diamond Crystal kosher salt (half this amount if using table salt)
  • 1/4 cup fresh lemon juice
  • 4 cups neutral oil (sunflower, grapeseed or canola work well)
 In a food processor, pulse the garlic and salt. Drizzle in the lemon juice and continue to pulse. You may need to scrap down the side of the bowl.
Slowly (very slowly) drizzle in your oil. Continue on high speed while drizzling the oil in.
Continue mixing until a fluffy paste forms.
Store in the fridge in an airtight container for up to 10 days.

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