Toum

Toum is a Lebanese Garlic Sauce that I love to make when garlic is fresh from the ground! I find fresh garlic to be more aromatic and less pungent than its cured version that we normally buy at the store. You can still make Toum with cured garlic but I would reduce the amount of garlic you use in this recipe (unless you’re really looking for that garlic-y punch).

Toum is great at a spread on a sandwich, incorporated into salad dressings, and is also a great marinade for meat, fish, and vegetables. You’ll find yourself reaching for that jar of Toum in your fridge regularly!

As with all recipes, taste as you go. I like my Toum with LOTS of lemon to offset that garlic but if its too acidic for you, add some extra oil or use less lemon. Happy blending!