Food

How to make the world’s most atomic garlic sauce (toum)

Canadian Living
Food

How to make the world’s most atomic garlic sauce (toum)

toum Toum is a super intense Middle Eastern garlic dipping sauce and if you love other creamy garlic sauces, like tzatziki, you need to try this. Warning: This sauce packs a punch, so it’s not for the faint of heart (garlic lovers only, please). You can serve this sauce with whatever you like, but it’s ideal with grilled meats, pita, vegetables, kibbeh, and roasted or fried potatoes. I also love to use it as a spread in sandwiches and wraps. This makes quite a bit, but it will last in an airtight container in your refrigerator for to 3 weeks. Trust me, once you make this, you will be looking for any excuse to eat it. Here's what you need: (Makes: about 2½ cups) 2 bulbs garlic, peeled 3 tbsp lemon juice 1 ½ tsp salt 2 cups vegetable oil In bowl of food processor, pulse together garlic, 1 tbsp of the lemon juice, 2 tbsp of the oil and salt, scraping down sides, until a smooth paste forms. With motor running, add half of the oil in thin steady stream. Slowly add remaining lemon juice followed by remaining oil until the mixture is thick and fluffy, about 5 to 7 minutes. Tip: If the toum is too strong for your liking, add 2 tbsp honey and ½ cup of yogurt to dilute the garlic flavour.

 Photography by Irene Fong

headshot alternate small Naaz Khan is an intern in the Canadian Living Test Kitchen. Originally from Trinidad and Tobago, she is currently enrolled in the Culinary Management program at George Brown. Her Caribbean roots inspire her culinary explorations driving a passion for bold flavours and spices.
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Food

How to make the world’s most atomic garlic sauce (toum)

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