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5 from 2 votes

Toum

This garlicky Lebanese dip is incredibly versatile!
Prep Time15 minutes
Total Time15 minutes
Course: Condiment
Cuisine: Lebanese, Middle Eastern
Servings: 15 - 3 Cups
Calories: 265kcal
Author: Marie Porter

Ingredients

  • ⅔ Cup Garlic cloves
  • ¾ teaspoon Salt
  • 1 Cup Avocado Oil
  • 1 Cup Light Olive Oil
  • 2 tablespoon Fresh Lemon Juice

Instructions

  • Peel and press your garlic cloves, add to the bowl of your food processor, along with the salt. Process until it forms a paste, scraping down the sides of the bowl a few times.
  • While the processor is running, SLOWLY stream in the oils and lemon juice slowly, alternating between oils and juice. I measured both oils into a larger measuring cup, and streamed about ½ cup oil, then 1 teaspoon of lemon juice.
    I allowed about 30 seconds between each individual stream – so oils, 30 seconds, lemon juice, 30 seconds, etc. This was to make sure it didn’t “break” the emulsion.
  • Once all the oils and lemon juice have been added, allow the processor to run until you have a nice, thick, whipped product that’s about the consistency of a thick mayonaisse. Cover and store in the fridge for up to a week or so. (IF it lasts that long!).
  • Serve as a veggie or pita dip, in wrap sandwiches, with stiffed grape leaves, or wherever else you feel like getting punched in the face with garlic.

Nutrition

Calories: 265kcal | Carbohydrates: 2g | Protein: 1g | Fat: 29g | Saturated Fat: 4g | Sodium: 118mg | Potassium: 24mg | Fiber: 1g | Sugar: 1g | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg