Toum, a Lebanese garlic sauce.

This can be a little tricky to make at first, but once you’ve mastered your technique, it will become your go-to dip and spread for vegetables, breads and even grilled meats. The trick to mastering the recipe is getting the absolute right consistency with the garlic – you’re looking for a paste and slow drizzle of the olive oil.

Serves | 4 to 6 |


  • 1¼ cups garlic cloves

  • 1 tsp salt

  • 2 Tbsp fresh lemon juice, divided

  • 2½ cups olive oil, divided

  • ½ cup ice water

Preparation | In the bowl of a blender, add garlic, salt and 1 tablespoon lemon juice; blend until a paste forms, occasionally scraping down sides of bowl with a spatula. Once you have a nice even paste, slowly drizzle in 2 tablespoons olive oil and remaining lemon juice. Continue slowly drizzling in olive oil, alternating with ice water, with blender running, until you have a very thick, whipped egg-white consistency. Once dip is thick and all of the olive oil is incorporated, transfer to a bowl and refrigerate until ready to use. Serve with warm pita bread, veggies or grilled meat.

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Amanda Elliott is the chef at Peachtree Catering in Columbia, Missouri, and authors the website, where she shares recipes centered on the idea of the communal table and embracing the heritage of food through travel.

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