Today, I am going to be sharing with you the most flavorful and delicious dip you’ll ever taste – toum!
This mayonnaise like spread is the best spread for a quick shawarma, a perfect dipping sauce for rotisserie chicken, and a quick condiment to add to any plate of steaming hot kababs – absolutely yum.
My husband also happens to love this stuff, so I have been perfecting my recipe and it’s good. Let me tell you.
Let me also tell you, this stuff is POTENT. It chills out when it’s sitting in the fridge for a few days but if you want to eat this stuff right away – be forewarned.
But, luckily, this stuff, while it seems daunting, is actually pretty easy to make! Let me show you how…
First, we’ll need a ton of fresh garlic. 7 heads worth of garlic to be exact. Fresh garlic. Frozen garlic and the pre-peeled stuff won’t be the same here, folks.
An easy trick for garlic peeling by the way, is to shake it. It wasn’t so efficient with 7 heads, but if you have a few cloves, stick them in a small mason jar and shake it up. The peels will slip right off the cloves.
You’re going to want to add this in the slowest possible stream that you can manage. You are trying to suspend the garlic in whipped oil (similar to making mayonnaise) so you need time for the oil to whip. If you don’t do this part right, your whole mixture will separate and this will all be for not. Your patience will be rewarded.
I have an old, but very trusty, Cuisinart food processor, and it comes with a holder that steady streams down oil for me, so that made this process go by easier. It will take about 10 minutes to get this part done.
After you have incorporated the two cups of canola oil, you’ll want to alternate between an additional cup of canola oil and a 1/4 cup of freshly squeezed lemon juice. The lemon juice will make your sauce bright white – it’s signature look. Lastly, stream in 1/3 cup of cold water to think out the thick consistency.
And voila! You now have toum. Like I warned you earlier, I would be very weary in taking a taste now. It is very potent. But oh so good. Let it chill out for a few days in a tightly sealed jar in the fridge, and it’ll be perfection.
You’ll be making this every month – I’m sure of it!
- 2 cups peeled garlic cloves (from about 7 heads)
- ½ tsp kosher salt
- 3 cups canola oil
- ¼ cup fresh lemon juice
- ⅓ cup water
- Using a large food processor, combine the garlic cloves and salt and pulse until smooth
- Open up lid of food processor and scrape down the large chunks if needed
- For the remaining steps, keep the food processor running unless you need to scrape down the bowl, add in 2 cups of canola oil in a slow and steady stream
- This process will take a while, but that is ok
- Stop processing and scrape down the bowl
- Alternatively, add in the lemon juice and the remaining cup of canola oil in a slow and steady stream
- Add in the water at the end to loosen up the mixture if it is too stiff
- Seal and refrigerate