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    Home » Condiments

    April 8, 2022 Condiments

    Easiest Toum Ever (Lebanese Garlic Dip)

    4.7 from 190 votes
    Jump to Recipe Print Recipe

    This post may contain affiliate links. For more information, please read our disclaimer.

    Creamy, fluffy, and loaded with garlic - toum is the flavor bomb missing in your kitchen. Pair this Lebanese garlic dip with grilled chicken, roasted veggies, and one of my favorites: french fries. This recipe comes together in just a few minutes and you don't even need a food processor! What's not to love?!?

    Toum swirled in a traditional Lebanese bowl

    Toum is a super popular condiment in Lebanon. The word "toum" actually translates to "garlic" in Arabic, but we also refer to the prepared dip as toum, because, well, it's very garlicky.

    In Lebanon, toum is absolutely mandatory with chicken shawarma, shish tawook, grilled chicken, roasted chicken, fried chicken... You get the point. But you really can't go wrong pairing it with just about anything.

    Considering what a big part of my life toum is, it really was a no-brainer to make it the first recipe I publish on my blog. And the fact that it's the easiest toum recipe ever and naturally vegan is another plus. So let's make this deliciousness!

    Ingredients

    A few garlic heads, a whole lemon, a small dish with salt, and a measuring cup with oil

    It really doesn't get much simpler than this! Salt hardly counts as an ingredient because it is essential to every recipe, so really you're looking at a 3-ingredient flavor packed condiment! All you need is:

    • Garlic: the star of the show of course! Fresh garlic is a must - no pre-minced jars of garlic! If you must, you can use peeled garlic cloves - but read your labels and make sure there are no additives and that they are as fresh as possible.
    • Oil: use a neutral oil for best results. Avocado, grapeseed, canola, and vegetable oil are all great options and you can even use a combination of them. Do not use olive oil as it has a strong flavor that will be overpowering and take away from the star of this dip. It will also make the toum darker instead of that signature white color.
    • Lemon juice: blending the garlic with lemon juice helps to mellow out the strong garlic flavor, and the acidity balances out the flavor.
    • Salt: enhances the flavor and also aids in the initial blending of the garlic to form it into a paste.

    Instructions

    First, peel enough garlic cloves until you have one heaping cup - this usually takes 3 to 4 whole heads of garlic.

    For faster peeling, place the unpeeled cloves on a stable cutting board, then place the blade of a chef's knife flat against the clove, and use the heel of your hand to smash it. This loosens up the skin and it pops right off.

    Just make sure to trim the brown stems with a knife before setting the garlic aside.

    Cutting board with garlic peel, knife, and peeled garlic in a jar

    Next, place the peeled garlic cloves, lemon juice, and salt in the tall, narrow container that comes with your immersion blender.

    For less clean up, use a jar that is wide enough to fit the immersion blender and that is large enough to fit all the ingredients - that way you can store the toum in the same jar you made it in.

    If you are following this toum recipe without scaling it, a wide mouth one-quart jar is ideal.

    Garlic, lemon juice, and salt in a mason jar with an immersion blender in the jar

    Place the immersion blender in the jar and blend the garlic until you have a paste. You'll have to move it around a few times to get it all blended.

    Jar filled with garlic paste

    Pour the entire amount of oil on top of the garlic paste - do not stir! Before turning on the blender, submerge it to the very bottom of the jar.

    Jar with garlic paste topped with oil and immersion blender in the jar

    Hold the jar with one hand, and turn on the immersion blender while it is at the bottom of the jar.

    As it begins to blend, you will notice the bottom becoming white and fluffy. Once you see that, slowly begin raising the immersion blender until the whole mixture becomes white and fluffy.

    I told you this is the easiest toum recipe ever!

    Toum fully blended in jar with immersion blender inside

    Tips for making perfect toum

    1. Remove the germ. This is an optional step, but as garlic ages, it develops a green sprout in the middle which has a bitter taste. Use a paring knife to split the clove down the middle lengthwise and pry the green sprout out with your fingers.
    2. Be patient. Don't raise the blender too fast - only move up once the section it's in has already emulsified. Once you get to the top, you might see some residual oil. Give the mixture a quick stir, then blend it for another few seconds until it is completely homogenized. The whole process takes just a couple of minutes.
    3. Use the narrowest container possible. This really helps with the emulsification process because the blender is closely surrounded by all the ingredients.
    4. Chill the toum overnight. While you can absolutely enjoy the toum as soon as you make it, the flavors really meld and mellow out if you let it chill overnight first.

    Frequently asked questions

    • How can I make toum thinner/thicker? The recipe below results in a traditional consistency. However, if you would like it thinner, simply blend in a couple tablespoons of cold water at a time until you reach the desired consistency. For thicker toum, add a little more oil and blend well.
    • How can I make the garlic flavor less strong? Toum mellows down with time, so you can simply make it in advance and consume it later. But if you'd like to enjoy it immediately and don't want it so potent, you can microwave the peeled garlic cloves for 2-3 minutes before using.
    • How long does it last? Longer than it takes you to finish it! Toum keeps really well in the fridge for a couple of months. The garlic flavor mellows out significantly after a couple of weeks, so keep that in mind.
    Toum swirled in a traditional Lebanese bowl with a spoon in the toum

    If you’ve tried making this addictive, easy toum recipe or any other recipe on Forks & Foliage, then please don't forget to rate the recipe and leave a comment below! I would be so happy to hear how it turned out for you. And if you took any photos or videos, please share them with me on Instagram @forksandfoliage so I can see the deliciousness you made!

    📖 Recipe

    Toum swirled in a traditional Lebanese bowl

    Easiest Toum Ever (Lebanese Garlic Dip)

    Creamy, fluffy, and super garlicky - toum is the flavor bomb missing in your kitchen. Pair it with grilled chicken, roasted veggies, and french fries. This recipe comes together in just a few minutes and you don't need a food processor - it's the absolute easiest!
    4.7 from 190 votes
    Author: Gladys Soriano
    Course: Condiment
    Cuisine: Lebanese
    Print Pin Rate
    PREP TIME: 5 minutes mins
    TOTAL TIME: 5 minutes mins
    CALORIES PER SERVING: 170
    SERVINGS: 24 servings (2 tablespoon each)

    EQUIPMENT

    braun immersion blender, whisk, and container
    Immersion Blender
    two empty quart mason jars
    Quart Jar

    INGREDIENTS
     

    • 1 cup garlic cloves, peeled
    • 1 teaspoon kosher salt
    • ¼ cup lemon juice
    • 2 cups neutral oil, such as avocado, canola, or grapeseed
    Prevent your screen from going dark

    INSTRUCTIONS

    • Peel the garlic cloves and place them in a wide mouth quart jar or similar sized container, then add the salt and lemon juice.
    • Using an immersion blender, blend the mixture until it resembles a paste.
    • Add all the oil on top of the mixture, then the place immersion blender at the very bottom. Start blending without raising it up. As the mixture emulsifies, gradually raise the blender until the whole mixture is white and fluffy.
    • Place a lid on the jar and chill in the fridge, ideally overnight, for best flavor.

    NOTES

    Peeling tip: Place the garlic clove on a cutting board, and place the blade of a large knife flat against the clove, then use the heel of your hand to smash it down. The skin will come off very easily and quickly. 
    Type of oil: For best results, use a neutral flavored oil - not olive oil. Feel free to combine oils and find what you like most.  
    Equipment: This method requires an immersion blender. I've been using this one for years and love it. If you don't have one, you can use a food processor by processing the garlic and salt first, then very very slowly streaming in the oil over the course of a few minutes, alternating with some of the lemon juice, until the mixture emulsifies.
    Storage: Store the toum in an airtight container (the same jar you blended it in for less clean up!) in the fridge for up to 3 months. Note that the garlic flavor will mellow out significantly if left for that long.

    NUTRITION

    Serving: 2 tbsp | Calories: 170kcal | Carbohydrates: 2g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 98mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg

    Nutrition information provided is an estimate and may vary.

    Did you make this recipe?Mention @forksandfoliage or tag #forksandfoliage so I can see your delicious creations! And please don't forget to rate and comment below!

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    Reader Interactions

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    1. Lena says

      April 09, 2025 at 11:56 am

      Excellent recipe, but I’m curiouser if you have any advice for choosing good garlic? I’ve made this recipe a few times, but the last three times it was inedible because the garlic was so bitter. I bought organic and peeled them all and cut the germ out of every single one and it still turned out so insanely bitter. I use an high quality grapeseed oil so it pains me to waste so many ingredients.. Any advice or tips?

      Reply
      • Gladys @ Forks and Foliage says

        April 16, 2025 at 12:59 pm

        Hi Lena, I'm glad you've enjoyed the recipe! I'm sorry you've had a couple bad batches of garlic. I have never experienced bitter garlic so I'm not totally sure what could have caused it especially if your garlic was fresh (not old) and you removed the germ... The only other thing I can think of is maybe you blended the garlic too long on its own before adding the oil? I wish I could be more helpful!

        Reply
    2. Charles Meekings says

      April 06, 2025 at 6:02 am

      I did it! It worked! I've made...no, scratch that...tried to make toum so many times over the years and wasted so much precious olive oil in the process. The hot tip for making toum in tropical environments is to freeze or partially freeze the garlic ahead of time to stop the emulsion from separating during blending.

      Reply
      • Gladys @ Forks and Foliage says

        April 16, 2025 at 1:33 pm

        Yay I'm so glad it worked for you! And thank you so much for the tip, I will make sure to pass it on to my readers! 🙂

        Reply
    3. Sunny says

      February 25, 2025 at 2:17 am

      It came out so good! Was worried I didn’t have an emulsifier so it wouldn’t thicken but I used a food processor to chop the garlic with the lemon juice and salt. Then a blender to create the paste. Then back into the food processor as I slowly poured in the oil. Was looking for a dish n dash garlic dip recipe and this was super easy to make and tasted the same! Thank you!

      Reply
      • Gladys @ Forks and Foliage says

        April 16, 2025 at 1:35 pm

        I'm so glad you were successful!! Thank you 🙂

        Reply
    4. Bill says

      February 23, 2025 at 6:43 pm

      Thank you sooooooooo much for this recipe. I last had toum about 40 years ago at a Lebanese restaurant in Hermosa Beach, and I’ve been looking for it ever since. This recipe is so simple and so good — just as I remember it.

      Reply
      • Gladys @ Forks and Foliage says

        April 16, 2025 at 1:36 pm

        Yay I'm so happy you can enjoy the delicious toum again now 🙂

        Reply
    5. Rue says

      January 02, 2025 at 8:55 pm

      I cannot believe this worked! And so easy. Simple, easy and delish! Definitely checking out your other recipes.

      Reply
      • Gladys @ Forks and Foliage says

        April 16, 2025 at 1:37 pm

        Woo hoo I'm so happy to hear that! Thank you 🙂

        Reply
    6. Zlatibor Veljkovic says

      December 27, 2024 at 5:49 pm

      Success on first try

      Reply
      • Gladys @ Forks and Foliage says

        April 16, 2025 at 1:38 pm

        Love to hear it! Thank you 🙂

        Reply
    7. Natalia says

      December 09, 2024 at 9:24 pm

      This recipe is simple and it works! I used a different recipe from someone else using Vitamin and it was a failure. So please use this one, no changes no tweaks, as is! It was like magic - it just started emulsifying. And it is DELICIOUS and creamy and smooth.

      Reply
      • Gladys @ Forks and Foliage says

        April 16, 2025 at 1:49 pm

        Yayyy I am so happy to hear that! Thank you for your comment Natalia 🙂

        Reply
    8. Sara G says

      December 08, 2024 at 1:51 am

      I have made this several times using this technique. It is easy and foolproof if you use a jar barely wider than your emersion blender. And it's so addictive. I use toum on so many things. I discovered this flavor bomb a few years back and am now never without it in my refrigerator. Thanks for posting this technique. Other techniques rarely worked for me. This is the only way I make it now.

      Reply
      • Gladys @ Forks and Foliage says

        April 16, 2025 at 1:49 pm

        I am thrilled to hear this is your go-to recipe now! Thank you so much for your comment Sara 🙂

        Reply
    9. Anne says

      November 26, 2024 at 6:25 pm

      Delicious! If ever there was a recipe for an easier or better accompaniment to many foods, this is it. Just make as stated using that wonderful immersion blender. It has quite a bite in the first minute after making so I’m eager to see how it mellows.

      Reply
      • Gladys @ Forks and Foliage says

        April 16, 2025 at 1:50 pm

        I am so happy to hear that! Thank you Anne 🙂

        Reply
    10. Mel Wilkinson says

      November 22, 2024 at 8:53 pm

      I made this for the first time this same time before Thanksgiving and it turned out fantastic , just like instructions said . I made this again yesterday and it was so bitter I couldn't even sample it. I went to a reputable MidEastern grocery store and got firm , fresh heads I followed the instructions tons verbatim and it slowly emulsified but was runny and didn't taste like last years batch ! So many people requested I make it again because it was delicious on the roasted turkey
      As you know , it takes along time to peal the garlic , cut off brown end and then slice open to remove the germ and cut it to fill a 1 cup heaping measuring cup like you suggested!!! I am exhausted and refuse to try again not to mention very disappointed and very tired. I added more oil to thicken and it did nothing. I added a little more , about 1/8 up and it is runny as water. I added more and immulsifed well and still runny. Idk what else to do but I will NEVER try this recipe again!!! 😡

      Reply
      • Gladys @ Forks and Foliage says

        April 16, 2025 at 2:01 pm

        Sounds like something went wrong with your ingredients this time, especially since the recipe worked great for you before (and for many others!). Garlic can be temperamental — bitter, watery, or just off — no matter where it’s bought. I totally get being tired and disappointed, but blaming the recipe (and being angry at the author) when it worked before might be a little misplaced.

        Reply
    11. Amber says

      November 01, 2024 at 6:31 am

      My daughter LOVES toum, and the last time I made it in a food processor, it took so much time and mess. I used this recipe last night with my immersion blender, and I couldn’t believe how easy and fast it came together - MAYBE 2 minutes. And I could store it in the jar I made it in! So glad I tried this!

      Reply
      • Gladys @ Forks and Foliage says

        April 16, 2025 at 12:28 pm

        Yay I'm so happy you loved it Amber! I, too, love the easy clean up with this method 🙂

        Reply
    12. Ole says

      October 11, 2024 at 11:48 pm

      A classic 🙂

      Little correction though:

      Step 3: “ then the place” should be: “then place the” 😉

      Have a nice day 🙂 ♥

      Reply
    13. Amber says

      October 02, 2024 at 10:03 am

      Amazing! I wish I’d seen your recipe first - it would’ve saved me a lot of time, trouble, and mess!

      Reply
      • Gladys @ Forks and Foliage says

        April 16, 2025 at 12:24 pm

        I'm so glad you enjoyed this recipe! Better late than never, right? 🙂

        Reply
    14. Marlyss Davidson says

      September 23, 2024 at 7:36 pm

      Delicious 😋 I will be adding this to my fridge.thank you

      Reply
      • Gladys @ Forks and Foliage says

        April 16, 2025 at 12:22 pm

        I'm so glad you enjoyed it! Thank you for your comment 🙂

        Reply
    15. Z Freehling says

      September 15, 2024 at 10:32 pm

      I made this recipe and it was an easy as stated in the recipe. I used it instead of ketchup for my lamb chops, and it was delicious. I also used some on my vegetables and potatoes. Equally as tasty!

      Reply
      • Gladys @ Forks and Foliage says

        April 16, 2025 at 12:18 pm

        I'm so happy you enjoyed this toum on so many things! Thank you for your comment 🙂

        Reply
    16. Kris says

      September 06, 2024 at 4:02 pm

      Fantastic Recipe!! I will never go back to the trials and labors involved with a food processor. This garlic sauce came together like magic. Thank you for sharing Gladys!

      Reply
      • Gladys @ Forks and Foliage says

        April 16, 2025 at 12:17 pm

        Isn't it such a game changer? I'm so happy you enjoyed this recipe Kris! 🙂

        Reply
    17. Sherril Frith says

      August 23, 2024 at 11:39 am

      I halved the recipe it’s delicious and very easy I will be making this again and again. Thank you

      Reply
      • Gladys @ Forks and Foliage says

        April 16, 2025 at 12:12 pm

        I'm glad you enjoyed this recipe! Thanks for your comment 🙂

        Reply
    18. Nikita says

      August 11, 2024 at 12:53 am

      Just wanted to thank you for this, because it worked so beautifully and is delicious. A friend grew a ton of garlic and gave me a big pile of it, and I knew exactly what I was going to do, since it was so fresh and firm. Chilled the garlic, oil and lemon, forgot to crush the garlic into a paste first in the jar and just added oil on top of the cloves as if I were doing mayo, all at once. It still worked, took about 7 seconds to blend into perfection, and I'm thrilled. Thanks so much!

      Reply
      • Gladys @ Forks and Foliage says

        April 16, 2025 at 2:02 pm

        Wow it must have been incredible with homegrown garlic! I am so glad you loved my recipe 🙂

        Reply
    19. Brenda says

      July 28, 2024 at 1:43 pm

      Easiest and best recipe ever! I tried to make this at home years ago but it didn’t work. I was craving some and found your recipe. So good! Thank you!

      Reply
      • Gladys @ Forks and Foliage says

        April 16, 2025 at 2:03 pm

        This makes me super happy! Thank you for your comment 🙂

        Reply
    20. Mel-Mel says

      July 25, 2024 at 10:39 am

      So quick and easy to make. I have made it twice! This doesn't last long in my house. Made multiple batches. LOVE IT!❤

      Reply
      • Gladys @ Forks and Foliage says

        April 16, 2025 at 2:05 pm

        I'm so happy you've enjoyed my recipe multiple times!! Thank you for your comment 🙂

        Reply
    21. Brenda Devereaux says

      June 19, 2024 at 2:09 pm

      This was amazing! It was super easy to make and I will be doing it this way from now on. Ty so much

      Reply
      • Gladys @ Forks and Foliage says

        April 16, 2025 at 2:15 pm

        Hey Brenda, I am so happy you enjoyed my recipe! Thank you for your comment 🙂

        Reply
    22. Kelly Murphy says

      June 11, 2024 at 9:33 am

      I didn’t rate this because it didn’t work for me. However reading the comments I realized the blender matters HUGE!!! It was like eating fire lol. I will try again though! When it works toum is so delicious

      Reply
      • Gladys @ Forks and Foliage says

        April 16, 2025 at 2:16 pm

        I hope you have success next time Kelly! I'm more than happy to help you troubleshoot if you have any questions 🙂

        Reply
    23. Eric says

      May 27, 2024 at 10:44 am

      First try… came out the thickness of buttermilk. It should be thick more like mayonnaise right? Bonus question - when measuring the garlic cloves we should be using a cup of peeled cloves (I.e. However many unpeeled cloves it takes to peel them and fill up a cup, right?)

      Reply
      • Gladys @ Forks and Foliage says

        April 16, 2025 at 12:12 pm

        Hi Eric, sorry it didn't thicken up properly for you - it sounds like it never emulsified which could be due to moving the blender up too fast or the jar being too wide. And yes you are correct, it should be one cup of peeled cloves.

        Reply
    24. Gauri Karnik says

      May 10, 2024 at 9:09 am

      This recipe is perfect!!!! Worked out so well in matter of minutes.
      Thank you so much 😊

      Reply
      • Gladys @ Forks and Foliage says

        April 16, 2025 at 12:08 pm

        Yay I'm so happy you enjoyed this recipe! Thanks for your comment 🙂

        Reply
    25. Toum raider says

      May 08, 2024 at 6:50 pm

      This is insanely bad. If you want garlicky oil this may be for you. If you want thick, fluffy toum, cut the oil by about 80%. I just wasted 2 cups of oil.

      Reply
      • Gladys @ Forks and Foliage says

        April 16, 2025 at 12:07 pm

        Sorry this recipe didn't work out for you! Sounds like you didn't blend it properly but I hope you have better success next time!

        Reply
    26. Joe Mama says

      May 04, 2024 at 9:28 am

      The ratios are wrong... we followed the recipe to a T, and just made a garlic soup. Way too much oil.. and then the suggestion to add more oil to thicken it up? What are you talking about? It just made it worse.

      Reply
      • Gladys @ Forks and Foliage says

        April 16, 2025 at 12:04 pm

        Hi Joe, the ratios are not wrong, but perhaps your emulsion failed due to improper blending. When properly emulsified, adding more oil does in fact thicken the mixture - same with mayonnaise and other emulsions. I'd be happy to help you troubleshoot if you'd like to give it another try.

        Reply
    27. Barb says

      April 30, 2024 at 4:29 pm

      This was so easy! I have never had this before & I am in love with it! What addicting flavor! Thank you!

      Reply
      • Gladys @ Forks and Foliage says

        April 16, 2025 at 12:02 pm

        I'm glad you found it as addicting as I do! Thanks so much for giving it a try and leaving a comment 🙂

        Reply
    28. Ls says

      April 23, 2024 at 10:28 pm

      You changed my life- Lebanese American,

      Reply
      • Gladys @ Forks and Foliage says

        April 16, 2025 at 12:01 pm

        Aaahhh what an honor! 🙂 Thank you!!

        Reply
    29. Mark Chadwick says

      April 06, 2024 at 1:25 pm

      Simple, effective, yet to have a failure. Thanks for the recipe.

      Reply
      • Gladys @ Forks and Foliage says

        April 16, 2025 at 11:58 am

        This makes me so happy! Thank you!

        Reply
    30. Keara says

      March 26, 2024 at 4:36 pm

      Omg this turned out SOO GOOD! I was nervous to make this because I have failed so many times in the past trying to make mayonnaise, tonnato etc. but this came out PERFECT! We added it to our shish taouk and it was divine! Ready to add toum to everything now!! THANK YOU for an easy recipe 🙂

      Reply
      • Gladys @ Forks and Foliage says

        April 16, 2025 at 11:58 am

        Yay I'm so happy to hear that Keara! Thanks so much for your lovely comment 🙂

        Reply
    31. Mark Chadwick says

      January 22, 2024 at 1:13 am

      Easy peasy, and super tasty. My first batch was a double, made in a blender so I drizzled the oil in after pulsing the garlic and lemon juice into a pulp. Yielded just less than 1litre, which I think is a quart in Yankee speak.

      Reply
      • Gladys @ Forks and Foliage says

        April 16, 2025 at 11:53 am

        I'm so glad you enjoyed the toum, Mark! Thanks for leaving a comment 🙂

        Reply
    32. Joe H. says

      December 28, 2023 at 11:53 am

      Amazing!! Very easy to make and very authentic taste.. Shoukran ya habibti.
      Joe

      Reply
      • Gladys @ Forks and Foliage says

        April 16, 2025 at 1:31 pm

        Hi Joe! I am so glad you enjoyed it 🙂

        Reply
    33. Deb Mack, south west Western Australia says

      December 08, 2023 at 11:23 pm

      Hi Gladys, made toum yesterday with my homegrown garlic. Wow, what a recipe, easiest toum made yet. My garlic has just been harvested (a week ago) and the toum is soooo hot. I will do as you say and let it mellow in the fridge for a week or so. But the consistency and the flavour are superb. Thank you

      Reply
      • Gladys @ Forks and Foliage says

        April 16, 2025 at 1:30 pm

        Hi Deb! Wow - that sounds incredible! I have yet to try toum made with homegrown garlic. What a treat! I can just imagine how hot it turned out. Thank you for trying me recipe and leaving a comment 🙂

        Reply
    34. Judyline says

      November 16, 2023 at 6:30 am

      I love Lebanese salad. I will surely try this garlic dip and other dishes:

      Reply
      • Gladys @ Forks and Foliage says

        April 16, 2025 at 1:18 pm

        Thank you! 🙂

        Reply
    35. Michael says

      November 04, 2023 at 6:53 am

      Thank you for the recipe! I have done it in the past but for me it’s always hit or miss. I was proud of myself when it came out perfectly one time, but since then I’ve had a hard time with its consistency. It comes out with liquid consistency even though I follow the technique exactly as you said. I’m not sure if I’m blending it for too long or if I’m doing something wrong!

      Reply
      • Gladys @ Forks and Foliage says

        April 16, 2025 at 1:15 pm

        I'm glad the recipe has worked out for you, but i'm sorry it hasn't been consistent! The biggest things I would pay attention to are the size of the jar you are using (should be snug around the immersion blender), and if your blender tends to overheat, start with cold ingredients. Also make sure you blend fully at the bottom until thick before you move up super slowly.

        Reply
    36. April says

      October 08, 2023 at 3:09 pm

      O.M.GAAAAAWSH! Wonderful! I saved and have read and reread this article for probably a year now. Right after I discovered t o u m at a local Mediterranean restaurant and wanted to make a bowl of soup out of it. Seriously, I could sit there with a spoon and just go for it. I was terrified mine would not be nearly as good, and I've read some people don't emulsify correctly, but mine was perfect. I have it in the fridge to cool down and maybe thicken a little, but it was sorely tempted to drink it out of that jar. He he

      Thank you.

      Reply
      • Gladys @ Forks and Foliage says

        April 16, 2025 at 1:12 pm

        Haha I am sooo glad you had success with my recipe and loved it! Thank you so much for your comment 🙂

        Reply
    37. Margaret says

      October 03, 2023 at 10:20 pm

      I make this quite often!!!! I LOVE garlic, so this one of my Favorite things to make!!!!!!!

      Reply
    38. Mike Mroueh says

      October 01, 2023 at 8:30 am

      A game changer for me, because I love it. I used Avocado oil, so beside being delicious, it’s healthy. Success on my first try with half the portions. Thank you so much. I have been trying with different methods, nothing came close, and then bingo. Thank you thank you.

      Reply
      • Gladys @ Forks and Foliage says

        April 16, 2025 at 1:04 pm

        Yay I'm so happy you had success and enjoyed my recipe! Thank you 🙂

        Reply
    39. SILEO REYES says

      September 30, 2023 at 3:32 pm

      Absolutely delicious. Love the smell and the kick of the garlic, not too pungent but not too soft either. I smear over everything I find in my kitchen. Two thumbs up.

      Reply
      • Gladys @ Forks and Foliage says

        April 16, 2025 at 1:03 pm

        I'm so glad you loved it! I also like to put it on everything haha! Thank you for your comment 🙂

        Reply
    40. Heather K says

      September 03, 2023 at 11:09 am

      Perfect, easy, delicious! Succesful on my first try. I was wondering how I would know when it "starts to emulsify" but there was no mistaking it. Came together quick after that. Thank you!

      Reply
      • Gladys @ Forks and Foliage says

        April 16, 2025 at 11:42 am

        I'm so happy this recipe was a success for you Heather! Thanks for your comment 🙂

        Reply
    41. Jennie Marie says

      August 02, 2023 at 8:05 am

      I made this recipe twice and it turned out perfect with canola oil used. Today I tried it with avocado oil and it was a disaster. I have no idea what I did wrong. I just washed the glass jar and used it. Maybe that had something to do with it please give me an insight?

      Reply
      • Gladys @ Forks and Foliage says

        April 16, 2025 at 11:41 am

        Hey Jennie, I'm so glad the recipe turned out great for you the first couple times! I have made it with avocado oil several times with good results, so I don't think that had anything to do with it. Could it be that you moved up too fast with the blender this time? This can make the emulsion fail. Or if your blender overheated or if your jar was warm from washing it, this could be a reason too. Try starting with cold ingredients next time and move up very slowly from the base of the jar when blending.

        Reply
    42. Adamcrewmom says

      July 25, 2023 at 1:15 pm

      This is amazing!!! Food processor method has broken into an oily mess. This method is great! Yum!! Tastes so good

      Reply
      • Gladys @ Forks and Foliage says

        April 16, 2025 at 11:37 am

        I am so happy you enjoyed my toum method! Thank you for your comment 🙂

        Reply
    43. Jane Hanson says

      July 12, 2023 at 10:03 pm

      Used light flavoured olive oil and the flavour is superb but it's too thin.....tried more oil after it had chilled in the fridge but still a bit thin. If I make it again how can I make it thicker please. Any suggestions would be great.

      Reply
      • Gladys @ Forks and Foliage says

        April 16, 2025 at 11:34 am

        Hi Jane, I'm glad you enjoyed the flavor! The consistency should be thick with the posted measurements, but sometimes due to the blender overheating or not being powerful enough, the toum may not emulsify properly which leads to a thinner consistency. Try refrigerating the ingredients ahead of time next time so you can start with everything cold and that should help!

        Reply
    44. Kacey says

      July 10, 2023 at 9:35 pm

      OMG thank you for posting this, I have tried making toum 3 times using food processors and failed. This method worked the first time and it tastes exactly as I was hoping. Thank you so much!

      Reply
      • Gladys @ Forks and Foliage says

        April 16, 2025 at 11:31 am

        Woo hoo this makes me so happy! Thank you for sharing your success 🙂

        Reply
    45. Nichelle says

      June 22, 2023 at 11:24 am

      This is PERFECT!!!

      Reply
      • Gladys @ Forks and Foliage says

        April 16, 2025 at 11:31 am

        Yay I'm so glad!! Thank you!

        Reply
    46. Matt says

      June 22, 2023 at 1:45 am

      I've tried many recipes and many methods and they never really gave me the same toum I grew up eating in Lebanon ..... now I finally have a recipe that is both easy and authentic.

      Many thanks for your blog!

      Reply
      • Gladys @ Forks and Foliage says

        April 16, 2025 at 11:30 am

        Hey Matt! I'm so glad you found my recipe and had success with it! Thanks for your comment 🙂

        Reply
    47. Mrs. Ali says

      June 15, 2023 at 4:02 am

      This is the perfect recipe!!!! Thank you so so much for sharing this with us. It took less time and less effort with better results than the other conventional methods. It was the right consistency and the taste os amazing. Will be sharing it. 👍

      Reply
      • Gladys @ Forks and Foliage says

        April 16, 2025 at 11:29 am

        I am so happy to hear that! Thank you so much for trying my recipe and leaving a comment 🙂

        Reply
    48. Bits says

      March 14, 2023 at 7:37 pm

      Easy-peasy and delicious! I’ve tried and failed with the food processor method twice and I could not believe my eyes as the ingredients emulsified up the side of the jar. This could not have been easier.

      Reply
      • Gladys @ Forks and Foliage says

        May 08, 2023 at 3:24 pm

        Yay yay yay!! I'm sooo happy to hear you enjoyed my toum recipe! It has been a game changer for me and I love when others have success with it too! Thank you for your comment and rating 🙂

        Reply
    49. Billie says

      February 18, 2023 at 7:35 pm

      My daughter had success with this recipe, but I'm sooo sad. Mine didn't thicken even though I followed your directions. Wondering if the problem is my immersion blender?? The handle was hot-maybe it's not strong enough?? Maybe I need a new one. Tastes yummy and will be drizzled on our shawarma.

      Reply
      • Gladys @ Forks and Foliage says

        February 24, 2023 at 8:17 pm

        Hi Billie! I'm so glad your daughter enjoyed this recipe! Sorry to hear about your batch. Usually the reason it doesn't thicken is if you didn't blend it long enough on the bottom before raising up the blender. But if you did that, then the only other possible reason is the power of your immersion blender unfortunately. I've tried it with several brands with great success, but there have been a few people reporting back that their blender got too hot and it didn't thicken. But I'm glad you still enjoyed the flavor with your shawarma! 🙂

        Reply
      • Ben says

        March 17, 2023 at 9:27 am

        Hi Billie,

        I had a similar problem to you, with the blender heating up at the end causing the Toum to break. I was able to fix it by making sure all the ingredients and the immersion blender started cold by leaving them in the fridge for a few hours before starting. After I started doing this, I was getting much fluffier results.

        Hope it works!

        Reply
        • Gladys @ Forks and Foliage says

          May 08, 2023 at 3:27 pm

          Thank you for chiming in with helpful tips Ben! I appreciate it and will make sure to share your tips with others having a similar issue 🙂

          Reply
      • Georgia says

        November 08, 2023 at 1:59 am

        I had the same issue for ages. Followed all the steps and everyone’s tips in the comments and the thing that changed what the container I was using! I was using a large ramen ish bowl and it never work so I used my Pyrex jug and turned out perfectly! I hope this helps

        Reply
        • Gladys @ Forks and Foliage says

          April 16, 2025 at 1:18 pm

          Yes the size of the jar makes a huge difference! Thanks for sharing 🙂

          Reply
    50. Cris says

      February 07, 2023 at 11:54 am

      Amazing! I was determined to make toum and I tried so many recipes and so many kitchen appliances and I have never been able to get it to emulsify. But the immersion blender and the wide mouth jar were the perfect solution. It was super easy and turned out so good! Will be sharing the recipe with friends. Thank you! 🙂

      Reply
      • Gladys @ Forks and Foliage says

        February 07, 2023 at 2:51 pm

        Hi Cris! I'm absolutely thrilled that you had success with my recipe and enjoyed it! Thanks so much for leaving a comment and rating, I appreciate you! 🙂

        Reply
    51. Michael says

      February 04, 2023 at 5:45 pm

      I wish I had found your recipe years ago! I could have saved a small fortune. Thank you 🙏🏻

      Reply
      • Gladys @ Forks and Foliage says

        February 07, 2023 at 2:48 pm

        Hi Michael! I'm so happy you enjoyed my recipe! Thank you for leaving a comment 🙂

        Reply
    52. Johan says

      November 17, 2022 at 8:29 am

      Very good. Made half the amount - and put everything in at once. Emulsified in seconds. No lumps.
      I made half the amount as saw the recipe and only had two small bulbs and a lemon. So, thought 'why not'? Worked brilliantly. Sunflower oil is fine too. I would say, when making again, you want reasonable sized bulbs, and I think I was about five mil over the amount needed on lemon, but otherwise it is now in my fridge and will be used very, very quickly. Thanks. Great recipe.

      Reply
      • Gladys @ Forks and Foliage says

        January 04, 2023 at 11:41 am

        Hi Johan! I am so glad you had success making my toum recipe with your modifications and enjoyed it! Thanks so much for leaving a comment and sharing your experience and tips! 🙂

        Reply
      • Peg says

        September 17, 2024 at 1:46 pm

        Did not work for me at all. Blended forever, no emulsion 😔what a waste if ingredients !

        Reply
        • Gladys @ Forks and Foliage says

          April 16, 2025 at 12:21 pm

          Hi Peg, sorry this recipe didn't turn out for you! It could be due to your blender unfortunately. I hope you didn't waste it though because it makes a great marinade 🙂

          Reply
    53. Kelly says

      October 11, 2022 at 1:59 pm

      Fabulously easy. The third recipe I tried and this one knocks all the others right out of the ballpark. Excellent recipe! Thank you for sharing it!

      Reply
      • Gladys @ Forks and Foliage says

        January 04, 2023 at 11:35 am

        Oh my gosh thank you so much Kelly! I am thrilled you enjoyed my toum recipe 🙂

        Reply
    54. Tyler says

      October 07, 2022 at 3:58 pm

      My toum haiku:
      Eat by the spoonful
      Why is everyone running?
      I smell like garlic

      Reply
      • Gladys @ Forks and Foliage says

        January 04, 2023 at 11:28 am

        Hahaha I am dying! I'm glad my toum recipe inspired you to compose a haiku 🙂

        Reply
    55. Suzi says

      September 27, 2022 at 6:38 pm

      Super easy and delicious! A big hit for my family! Also all your videos are great quality and you provide very easy to follow instructions. Def one of my fav people to follow for recipes now!

      Reply
      • Gladys @ Forks and Foliage says

        September 29, 2022 at 6:24 pm

        Yay I'm thrilled to hear that Suzi! Thank you so much for trying my recipe and leaving a comment! 🙂

        Reply
    56. Didier says

      September 25, 2022 at 2:03 am

      I tend to buy too much garlic and waste some of it when it goes bad. I tried your recipe and it is amazing! Great tips. I am using it on everything!

      Reply
      • Gladys @ Forks and Foliage says

        September 27, 2022 at 5:00 pm

        Oh I am so glad you are loving my toum recipe Didier! This is definitely a great way to use up a lot of garlic as it lasts a long time in the fridge! Thank you for leaving a comment 🙂

        Reply
      • Yasmine LBUSA says

        October 10, 2022 at 7:00 pm

        I have been making garlic sauce (Toum) all my cooking life as a Lebanese mother (38 years) and everyone like it. It used to take a lot of my time to make it by hand. Your method and your video tutorial were an awesome help and easy to follow. Thank you for a great recipe. It is never too late to learn new things. Bravo. 👏🏻 .

        Reply
        • Gladys @ Forks and Foliage says

          January 04, 2023 at 11:35 am

          Hi Yasmine! Your comment made me so happy! I am so glad you enjoyed my recipe and found it easy to follow! My mom was also very surprised to learn this method as she has been making it the more time consuming way her whole life. But like you said, it's never too late to learn new things 🙂

          Reply
    57. Margaret says

      September 19, 2022 at 2:48 pm

      I LOVE Garlic and saw this post on my FB feed, and said I Gotta try this! Followed your directions to a "T" even taking out the green thingy on the garlic, blended slowly, bringing up the blender slowly, and it came out Beautifully!!!! Tasted it and 🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰 absolutely Loving it.
      Thank you!!!!
      Aloha

      Reply
      • Gladys @ Forks and Foliage says

        September 27, 2022 at 4:57 pm

        I'm sooo happy to hear that you loved my toum recipe Margaret!! Thanks so much for trying it and leaving a comment! 🙂

        Reply
    58. Lanae says

      August 27, 2022 at 6:48 pm

      This was amazing! We had with roasted potatoes tonight but I'm fully prepared to ear this over my cereal! It's that good!

      Reply
      • Gladys @ Forks and Foliage says

        August 29, 2022 at 11:03 am

        Haha!! I am so glad you loved it so much Lanae! Thank you for leaving a comment 🙂

        Reply
      • MissyG says

        October 22, 2023 at 7:18 pm

        🥣 🤣🤣🤣

        Reply
    59. Aneesa says

      August 21, 2022 at 2:23 am

      I made this today and it was super creamy and delicious. Used a food processor, and it emulsified so well! It's key to run the processor on its highest speed,and stream your liquids in very slowly. Took me a full 5 minutes for this step alone. Also, with the processor method, I didnt need to use the full 2 cups of oil, achieved the perfect texture and consistency with 11/2 cups of oil. Thank you for sharing your amazing, simple recipes ❤️

      Reply
      • Gladys @ Forks and Foliage says

        August 23, 2022 at 2:31 pm

        I'm so happy you enjoyed it Aneesa! Thank you so much for leaving a comment and sharing your tips 🙂

        Reply
    60. Rad says

      August 18, 2022 at 1:40 pm

      I tried it the first time, and it came out perfectly.

      The second time I tried making the recipe, the oil did not emulsify and stayed very liquid even though I was kept the blender at the bottom for over 10 minutes. I gave my mixer a chance to cool down and when I came back the liquid had split.

      Any tips on why and how i can prevent this?
      If it happens again, can i save the toum by doing something and not wasting it?

      Thank you for your amazing recipes, content and help!

      Reply
      • Gladys @ Forks and Foliage says

        August 23, 2022 at 2:34 pm

        I'm so glad it came out perfectly! The second time around could be due to insufficient blending at the bottom. I have a detailed video tutorial on my Instagram story highlights if you want to check it out 🙂 Sometimes if you come back to it after a while and reblend, it emulsifies perfectly. But if it doesn't, it's definitely not wasted! Treat the sauce like garlic and oil - use in salad dressings, marinades, or any time you want to add garlic flavor without having to mince any!

        Reply
        • Deborah Frost says

          November 05, 2023 at 1:14 pm

          I too had great success with my first attempt. My immersion blender was too wide for the wide mouth jar so used a nesting bowl that was narrow with high sides. Turned out perfect.
          Second time I used a wide mouth Ikea Jar and it ended up being a sauce. I will try letting it rest for a while and go back and blend again to see if my results are better. If they aren't I will use the sauce and when I want something with more of a hummus texture I'll use some labneh with it. Thank you for this recipe and your instructions.

          Reply
          • Gladys @ Forks and Foliage says

            April 16, 2025 at 1:17 pm

            Thank you so much for trying my recipe, I'm glad you enjoyed it 🙂

            Reply
      • Maria says

        October 30, 2022 at 12:08 am

        Hello , I came to this place accidentally, but I found it amazing, then I stopped reading the recipes and comments, so I like to give you this tips for oil , that I had got from my long time experience in food , the problem is ,for the receipt like this ,(or for example what we called Teseyeh bel zeit. )We MUST definitely use the ((VIRGIN OIL)), NEVER EXTRA Virgin.
        Because the extra virgin oil never melt or blend with other ingredients.
        Regards.
        Maria Masaad.

        Reply
        • Gladys @ Forks and Foliage says

          January 04, 2023 at 11:39 am

          Hi Maria! I am so glad you found my website and are enjoying it! Thank you for your tip, I definitely agree with you - I don't recommend extra virgin olive oil for this recipe, rather a neutral oil as mentioned in my post 🙂

          Reply
    61. Maja says

      August 17, 2022 at 12:37 am

      Hi! Im new to toum, is it supposed to be so extremely strong?! I even got ulcer on my lips, haha. And it’s just too strong to eat. I admit I strayed slightly from the recipe by using whole garlics, but the same amount as stated.

      Reply
      • Gladys @ Forks and Foliage says

        August 17, 2022 at 4:52 pm

        Wow! Haha I have never heard that before. It is supposed to be very garlicky, but not so strong to give you ulcers or any other reaction unless you are sensitive/allergic/intolerant to garlic. So sorry that happened to you! Also the older the garlic the stronger and spicier it is. That's why I recommend using the freshest garlic possible 🙂

        Reply
    62. Amber says

      August 12, 2022 at 4:23 pm

      This turned out perfect! My husband is actually the cook in the family & he has not been able to get this right with other recipes. So I thought I would give this one a try - it was very easy & turned out perfectly. I even cut the recipe in half without any problems. My husband was very impressed that I got this right! Can't wait to try more recipes. Thank you so much!

      Reply
      • Gladys @ Forks and Foliage says

        August 15, 2022 at 12:08 pm

        This made me so happy Amber! I am really glad you were able to make my recipe and impress your husband 🙂 Thanks so much for your sweet comment!

        Reply
    63. Alix says

      August 10, 2022 at 8:52 pm

      Phenomenal! The hardest part is peeling the garlic - but totally worth it!

      Reply
      • Gladys @ Forks and Foliage says

        August 11, 2022 at 3:28 pm

        I'm so glad you enjoyed it Alix! 🙂

        Reply
    64. Maggie Taylor says

      August 08, 2022 at 3:45 pm

      Just made this exactly as directed and it is ah-mazing! Came out beautifully with a creamy texture and perfect garlic balance. I was going to wait until I tried it tomorrow after being in the fridge overnight, but just couldn’t wait!

      Reply
      • Gladys @ Forks and Foliage says

        August 10, 2022 at 2:27 pm

        Yay yay I'm so happy to hear that you loved it Maggie! Thank you for trying it and leaving me a kind comment 🙂

        Reply
    65. Kate says

      August 08, 2022 at 7:19 am

      I never comment on recipes but oh my god? This is incredible. I always thought making Toum was out of reach for me as a cook and I am just overwhelmed with how well this turned out.
      Thank you so much for the step-by-step!

      Reply
      • Gladys @ Forks and Foliage says

        August 08, 2022 at 10:10 am

        Oh yay I am so happy you loved it Kate! Thank you so much for making my recipe and leaving such a kind comment 🙂

        Reply
    66. Alexa says

      August 04, 2022 at 3:17 pm

      I couldn’t get this emulsify properly. I tried blending it for a very long time and slowly raising it up as you said to. The only thing I can think of that I did differently is that I used lemon juice from a bottle rather than from actual lemons. (It’s all I had in hand). Any thoughts as to why it didn’t work for me? And if it would be possible to salvage it?

      Reply
      • Gladys @ Forks and Foliage says

        August 05, 2022 at 3:17 pm

        Hi Alexa! So sorry to hear that. The reason this happens is if you moved it up before the bottom got white, thick, and fluffy. Once you go up before reaching that point, it will not thicken unfortunately. If you did exactly that and it still came out thin, I'm not sure what the reason could be... I doubt bottled lemon juice would be the reason but I haven't tested it with it so it's possible. You can just use the mixture you have as a dipping sauce, mix into salad dressings, marinate chicken or veggies with it before roasting, etc. Definitely don't toss it 🙂

        Reply
      • Arie says

        August 06, 2022 at 10:03 am

        Same thing happened to me. Also used bottled lemon. Have you tried fresh instead?

        Reply
      • Lindy says

        August 08, 2022 at 10:22 am

        I just tried for the first time and same result, so I have garlic milk instead of toum 😂
        However, intend to try again soon, as if I’m honest I didn’t wait long enough when blending

        Reply
        • Gladys @ Forks and Foliage says

          August 10, 2022 at 2:26 pm

          Hi Lindy! Yes that is due to blending. If you're on Instagram, I have a very detailed video tutorial posted to help you blend it correctly 🙂

          Reply
    67. Carmen says

      August 04, 2022 at 9:21 am

      It existed to make the toum
      I will tell soon
      Thank you

      Reply
    68. Seckin says

      August 04, 2022 at 5:02 am

      This is one of my favorite in Lebanese dishes. Thank you for the good recipe:))

      Reply
      • Gladys @ Forks and Foliage says

        August 04, 2022 at 8:32 am

        I'm glad you enjoyed it Seckin!

        Reply
    69. Parul says

      August 03, 2022 at 10:44 am

      Can this be made in mixer or blender is a must??

      Reply
      • Gladys @ Forks and Foliage says

        August 03, 2022 at 11:46 am

        It can be made with a food processor or immersion blender. A high speed blender may work if you use the directions for a food processor. I have not tried it with any other appliance though. Hope that helps!

        Reply
      • Marty says

        August 03, 2022 at 5:51 pm

        Never heard of it but definitely will try! I just recently heard of garlic confit since I've been vegan, and I was a cook. I digress. Can I ha e some serving ideas please and Thank You!!

        Reply
    70. Elizabeth says

      August 02, 2022 at 4:16 am

      Made this Sunday but my ratios were a little off. I don't think I had a full cup of garlic. I used avocado oil - and even though it was more of a sauce than fluffy - still SO good. We've been using it as a marinade and topping sauce. Love it!

      Reply
      • Gladys @ Forks and Foliage says

        August 02, 2022 at 9:38 am

        Oh I'm so glad you're loving it Elizabeth! The consistency could be due to changing the ratio, but if it wasn't a drastic change in the measurements, it most likely needed to be blended more at the bottom to fully emulsify and thicken before slowly raising it up. But either way I'm happy you're enjoying it! Thanks for your comment 🙂

        Reply
    71. Di says

      August 01, 2022 at 10:40 am

      Easy-peasy and sooo good on roasted veggies and fries!
      Am using it on burgers and chicken-great!

      Reply
      • Gladys @ Forks and Foliage says

        August 01, 2022 at 1:31 pm

        Yay I'm so happy you're loving it Di! Thanks for your comment 🙂

        Reply
    72. Becky K says

      August 01, 2022 at 8:45 am

      I made this using avocado oil and some fermented garlic that I had made, instead of fresh. I Omitted the lemon juice, as the fermentation adds plenty of tanginess, but I did add the salt. It was awesome! Thick and creamy.

      Reply
      • Gladys @ Forks and Foliage says

        August 01, 2022 at 10:28 am

        Wow what a delicious twist! Thank you so much for trying my recipe Becky! I'm happy you enjoyed it 🙂

        Reply
    73. Faye says

      August 01, 2022 at 6:00 am

      Hello;
      I am super excited to try this. Am I able to cut the amount of salt in half? Will that affect the texture and taste? I have to be careful with salt consumption.

      Reply
      • Gladys @ Forks and Foliage says

        August 01, 2022 at 10:27 am

        Hi Faye! I totally understand. So just to clarify, this recipe has the salt measurement for kosher salt, which contains about half the amount of sodium by volume when compared to table salt. In other words, if my recipe states 1 teaspoon kosher salt but you have table salt, you should use half a teaspoon of table salt. In any case, since the amount of salt mostly affects flavor (and preservation to a certain extent), feel free to reduce it according to your needs. As long as it tastes good to you, it should be fine 🙂

        Reply
    74. Fran says

      August 01, 2022 at 5:03 am

      The same recipe is also ancient recipe followed in Spain (Alioli) which translates from the catalan "all i oli" / "allium et ollium" - garlic and oil, although it was manually smashed back then and contained less garlic, being more like a sauce which nowadays converted to famous Alioli sauce, although the current one contains egg/milk and is more similar to a garlic mayo.

      Still this recipe looks so yummy I can't wait to taste it! Thanks for sharing

      Reply
      • Gladys @ Forks and Foliage says

        August 01, 2022 at 10:20 am

        Yes it is very similar to traditional alioli! Long ago toum was also made in a mortar and pestle. I'm thankful for kitchen appliances that make our jobs easier nowadays hehe 🙂 Thank you for your comment Fran! I hope you enjoy this recipe when you give it a try!

        Reply
    75. Sou says

      August 01, 2022 at 12:43 am

      Amazing!!

      Reply
      • Gladys @ Forks and Foliage says

        August 01, 2022 at 10:18 am

        Hi Sou! I'm so happy you enjoyed it 🙂

        Reply
    76. Martha says

      July 31, 2022 at 10:51 pm

      Just made it. I can already eat it with a spoon. It's so good.

      Reply
      • Gladys @ Forks and Foliage says

        August 01, 2022 at 10:18 am

        I'm so glad you love it as much as I do Martha! Thank you so much for leaving a comment!

        Reply
    77. Sunni says

      July 31, 2022 at 5:40 pm

      Hi.. I'm new here.. Is there any way to subscribe? 🤔Or am I just missing the button?

      Reply
      • Gladys @ Forks and Foliage says

        August 01, 2022 at 10:18 am

        Hi Sunni! I'm so happy to have you here! There is a green box halfway down the home page and another one on the very side of each recipe page. But if you'd like I can manually add you to my subscribers list. Let me know 🙂

        Reply
    78. Jean F says

      July 31, 2022 at 8:22 am

      Thanks Gladys fir the Toum recepy you made my day...
      Simply put just hummmm
      Bravo

      JF

      Reply
      • Gladys @ Forks and Foliage says

        July 31, 2022 at 8:43 am

        I'm so happy to hear you love it Jean! Thank you so much 😊

        Reply
    79. Dorie says

      July 30, 2022 at 2:57 pm

      Need to buy some jars tomorrow to make this!!! Looks easy and so good!

      Reply
      • Gladys @ Forks and Foliage says

        July 31, 2022 at 8:42 am

        I'm excited for you to make it Dorie! Thank you ❤

        Reply
    80. Nicole says

      July 30, 2022 at 9:08 am

      This looks so delicious!! I didn't read through all the comments, but I'm curious if you've ever tried it with roasted garlic instead of raw? I might have to do both!

      Reply
      • Gladys @ Forks and Foliage says

        July 31, 2022 at 8:42 am

        Thank you Nicole! I personally haven't tried it yet, but one of my followers said she did and the garlic flavor was too mild for her taste, she preferred the original recipe. But feel free to experiment however you like ❤

        Reply
    81. Bernice says

      July 28, 2022 at 11:39 pm

      So delicious smothered on everything!!

      Reply
      • Gladys @ Forks and Foliage says

        July 29, 2022 at 8:49 am

        I'm so glad you enjoyed it Bernice! Thanks for your comment 😊

        Reply
      • Floridiot says

        November 01, 2023 at 2:56 pm

        It started off great, but then turned to milk water 🙁
        I’ll try again by chilling everything first, my blender was getting hot as well.

        Reply
        • Gladys @ Forks and Foliage says

          April 16, 2025 at 1:13 pm

          Aw I'm sorry to hear it didn't emulsify! I hope you have better success next time. Cold ingredients should help if your blender was overheating.

          Reply
    82. Elena says

      July 28, 2022 at 9:13 pm

      Looks so easy , I can’t wait to try it .I adore Garlic and my family too .I think will be a time saver and a great recipe to be shared, Thank you

      Reply
      • Gladys @ Forks and Foliage says

        July 28, 2022 at 10:14 pm

        Thank you Elena! It really is super easy. I hope you love it as much as we do! 😊

        Reply
    83. Neal says

      July 28, 2022 at 7:38 pm

      New here...please suggest specific type of neutral oil...thanks

      Reply
      • Gladys @ Forks and Foliage says

        July 28, 2022 at 10:16 pm

        Hi Neal! I have several suggested in the recipe card, such as avocado, vegetable, canola, grapeseed, etc... this recipes works great with any neutral oil! So it's up to you and which oils you prefer to use. I've used them all and have had success with them! Hope that helps 🙂

        Reply
    84. Sasha says

      July 28, 2022 at 7:05 pm

      This recipe is AMAZING!!! I’m a garlic lover and it was perfect immediately- no refrigeration needed to mellow it out. This will be on regular rotation. Thank you!

      Reply
      • Gladys @ Forks and Foliage says

        July 28, 2022 at 7:19 pm

        I am so happy you loved this recipe Sasha! Thank you so much for your kind comment 🙂

        Reply
    85. Daria says

      July 23, 2022 at 9:18 am

      I've never emulsified anything before trying this. I followed the directions to a T! Besides halfing the recipie. I used a Kitchen Aid immersion blender and it turned out perfect! I'm do glad I ran into this recipe! Super delish and I've only tried it in its first strong stage. I'm excited to try it tomorrow!

      Reply
      • Gladys @ Forks and Foliage says

        July 23, 2022 at 4:57 pm

        Yayyy!! I am so happy you had success with my recipe! Your comment made my day! Thank you so much for making my recipe and coming back to comment Daria ❤

        Reply
    86. Rubia says

      July 17, 2022 at 8:06 pm

      Mine broke, as it has with every other method I've tried. So disappointed, just stayed liquidy and separated.

      Reply
      • Gladys @ Forks and Foliage says

        July 18, 2022 at 1:28 pm

        Hi Rubia. I'm sorry to hear your garlic separated. The only reason this could happen is if you don't blend at the very bottom of the jar until the mixture emulsifies. If you keep moving the blender up and down, it will stay liquidy. I have it detailed under my "Tips" section. I've tried it with several different immersion blenders and have never had it separate. Just be patient and blend on the bottom until it turns white and fluffy, then slowly move up a bit, stay there and blend until white and fluffy, and repeat. Hope you give it another chance!

        Reply
        • Stacy says

          July 24, 2022 at 7:50 pm

          You know how long I've waited for this recipe??!! Amazing, thanks for sharing, it's sooooo delicious!!

          Reply
          • Gladys @ Forks and Foliage says

            July 24, 2022 at 8:19 pm

            I'm so glad you love it Stacy!!

            Reply
    87. Jolene says

      July 11, 2022 at 1:35 pm

      My immersion blender heats up too much! I’ve tried at least 4 different brands of blenders. Any suggestions?

      Reply
      • Gladys @ Forks and Foliage says

        July 12, 2022 at 3:39 pm

        Oh bummer! Does it stop blending when it heats up? My immersion blender starts getting a little warm during the last minute of blending, but not so bad that it stops or affects the speed or result. The exact one I use is linked in the post. But if you have a food processor, you can use the same exact measurements to make toum in it. The only difference is that you have to stream the oil in very very slowly from start to finish while the food processor is on (after you process the garlic cloves, salt, and lemon into a paste). I hope that helps. Let me know if you have any other questions!

        Reply
    88. Jennifer Stevensen says

      June 24, 2022 at 6:20 pm

      This is the BEST recipe ever!!! The method was perfect and made it so easy. I made it for my husband and not only did he love it but we were eating it with a spoon by itself because it was THAT good!! Amazing!! Thank you Gladys for sharing this recipe!

      Reply
      • Gladys @ Forks and Foliage says

        June 24, 2022 at 7:46 pm

        Yayayay!! Thank you so much for you sweet comment! I am sooo happy you and your husband loved it!

        Reply
    89. Britt D says

      June 22, 2022 at 2:11 pm

      This is some serious game changing Toum! While I’ve made it many times before, this has definitely been the quickest I’ve ever done it and it came out delicious!

      Not only did this recipe and hack make for an easy clean up, it was so entertaining watching the mixture completely change!

      Reply
      • Gladys @ Forks and Foliage says

        June 22, 2022 at 2:58 pm

        Sooo happy to hear that!! Thank you so much for trying it and leaving a comment!

        Reply
    90. Angie says

      June 13, 2022 at 5:35 pm

      Help
      Mine did not get thick, I think my jar is too wide! Is there any way to fix it?

      Reply
      • Gladys @ Forks and Foliage says

        June 14, 2022 at 10:10 am

        Hi Angie! I'm sorry to hear that. It could be because of your jar or because you moved the immersion blender up too fast before it got thick. You could try adding a few more cloves of garlic and half a cup of oil on top of the garlic mixture (do not stir), then place the immersion blender in the bottom of the jar and turn it on. Do not move it up until you see the bottom getting thicker, then very slowly move up as each section gets thick. Once it's thick you can taste it and see if it needs a little more salt or lemon juice and blend them in. Please let me know if that helps!

        Reply
    91. MaryGay says

      April 22, 2022 at 12:03 am

      So much easier than the recipe I have been using! I don’t know if it is considered the “right” thing to do but I made so much that I froze some of it in small and medium cubes and then dropped them in a ziplock bag and I can pull it out anytime I need some. Great for flavoring so many things. Soup, salad dressing, marinades, sauces, etc.

      Reply
      • Gladys @ Forks and Foliage says

        April 25, 2022 at 10:13 pm

        I'm so glad you found it easier! I love how you froze them - I'll have to try that myself!! Thank you so much for leaving a comment!

        Reply
    92. Mary says

      April 19, 2022 at 9:12 pm

      Suuuper easy and quick!!! I tried to make it healthier by using avocado oil but I think the flavor suffered a bit, thanks for the suggestion to 50/50 with another oil. I shall try it. Love me some fluffy goodness

      Reply
      • Gladys @ Forks and Foliage says

        April 20, 2022 at 1:08 pm

        So glad you found it easy! The more neutral the oil the better 🙂

        Reply
    93. Kiana Valles says

      April 15, 2022 at 5:51 am

      This is a kitchen staple! So versatile. I’ve already been using it to dip veggies & chicken as well as adding a tiny bit into anything that calls for minced garlic. Recently added some to mashed potatoes and it really cut down time in the kitchen. I love it!

      Reply
      • Gladys @ Forks and Foliage says

        April 15, 2022 at 11:42 am

        Yesss I love that! It really is so useful in the kitchen! I'm so happy you loved it! Thank you so much for leaving a comment 🙂

        Reply
    94. Suzan says

      April 14, 2022 at 3:46 pm

      Thank you so much for all of the wonderful tips and tricks along with the recipe. This was much easier to make than I ever could have imagined! everyone in the family loves it, especially on potatoes and chicken. I’ll be making again very soon. 😋

      Reply
      • Gladys @ Forks and Foliage says

        April 15, 2022 at 11:39 am

        Yay so happy you found this helpful and that you and your family loved the toum! Thanks so much for leaving a comment 🙂

        Reply
    95. Tess says

      April 11, 2022 at 8:05 pm

      AMAZING!!!! Super easy directions to follow. The dip was so creamy and tasty! Definitely a family favorite.

      Reply
      • Gladys @ Forks and Foliage says

        April 11, 2022 at 10:58 pm

        Yayyy thank you so much for trying my recipe and leaving a comment! I am sooo happy you loved it ❤

        Reply
    96. Mistofer Christopher says

      April 08, 2022 at 8:31 pm

      I can’t wait to try making this and thank you Gladys for this tip and I look forward to many more!!!

      Reply
      • Gladys @ Forks and Foliage says

        April 11, 2022 at 6:48 pm

        Thanks so much Chris! I hope you love it!!

        Reply
    97. Teddy says

      April 08, 2022 at 2:24 pm

      Wonderful and very detailed!

      Reply
      • Gladys @ Forks and Foliage says

        April 12, 2022 at 10:05 pm

        Thank you, glad you enjoyed it 😊

        Reply
    98. Val says

      April 08, 2022 at 1:45 pm

      Incredible. Gonna have to make this a regular staple in my fridge. Goes great on sooo many things.

      Reply
      • Gladys @ Forks and Foliage says

        April 08, 2022 at 4:28 pm

        Thank you Val! I agree - it is so good on just about anything! Always need a jar of it in the fridge 🙂

        Reply
    99. Bella says

      April 08, 2022 at 1:09 pm

      Love this easy method! Can’t wait to try it! Also, congrats on the blog! So excited for you!

      Reply
      • Gladys @ Forks and Foliage says

        April 08, 2022 at 4:27 pm

        Thank you sooo much Bella! It's a big day for sure. I hope you try it and love it!

        Reply
    100. Pat says

      April 08, 2022 at 12:58 pm

      I love garlic dip, I pretty much use it with everything. I even use it as part of my chicken marinade or even as my garlic aioli sauce 🤤 in my sandwiches. This is by far the fastest, easiest and foolproof recipe!

      Reply
      • Gladys @ Forks and Foliage says

        April 08, 2022 at 4:26 pm

        Thank you Pat! Yesss I love doing that too! So glad you like this method 🙂

        Reply

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    Portrait of Gladys

    I'm so happy you're here! I'm Gladys - the face behind Forks & Foliage. My goal is to help you incorporate more seasonal produce into your everyday cooking while fusing them with flavors that are reminiscent of my childhood in Lebanon. So take a look around and make something delicious! I'd love to hear how it turned out for you!

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