Toum (Lebanese garlic sauce)

    10 min

    An authentic Lebanese toum sauce recipe. Garlic is pounded in a mortar and pestle with salt, oil and lemon juice. It makes a fantastic dip or spread in a falafel wrap.

    28 people made this

    Serves: 6 

    • 4 cloves garlic, peeled
    • 4 tablespoons vegetable oil or as needed
    • 1 pinch salt
    • 1 lemon, juiced

    Prep:10min  ›  Ready in:10min 

    1. Crush garlic in a mortar and pestle with a generous pinch of salt. Mix in oil a teaspoon at a time until the mixture will absorb no more oil. Stir in the lemon juice. serve at room temperature with Lebanese breads, houmous or tabbouleh.
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    Reviews in English (23)


    MMMmmm! This IS a classic Lebanese dip- We eat it with oven roasted chicken, dipping the pieces in it. I aslo make mine in the food processor and add mayonnaise instead of veg. oil. Its very addictive, and you will eat alot of it. Its garlic, but it sooo good- its worth the risk. Hint: chew fresh parsley after- it will kill bad breath  -  02 Jun 2006  (Review from Allrecipes US | Canada)


    This recipe was fantastic! The only thing I added was extra garlic! Oh and I put mine in a food processor; worked perfectly fine.  -  13 Apr 2009  (Review from Allrecipes US | Canada)


    i really did love this, although it was a pain in the neck for me to mortor and pestle...had to improvise...don't ask. i don't know if i made it correctly. came out almost looking like mayo. thick, creamy and white. it was delicious, but didn't make much. thanks, i might make again.  -  20 Jun 2008  (Review from Allrecipes US | Canada)

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