Garlic lovers, assemble. Toum hits like a fluffy white thundercloud and turns any shawarma from “pretty good” to “I will think about this in my sleep.” It’s just oil, garlic, lemon, and salt—but when it emulsifies right, it becomes a silky, tangy, almost magical spread. And yes, you can absolutely make it at home without summoning a broken mayo disaster. Let’s get you there.
What Exactly Is Toum?
Toum is a Lebanese garlic emulsion—think aioli’s louder, cooler cousin. It’s airy, bright, and unapologetically garlicky. Shawarma shops slather it on wraps, serve it alongside grilled meats, and sometimes dollop it like a condiment-turned-dip.
Unlike mayo, toum uses no eggs. You whip raw garlic with oil and lemon juice until it turns into a cloud. That makes it vegan-friendly, if that matters to you (or your friends who always ask).
Flavor Profile: Why It Smacks So Hard
Toum doesn’t whisper. It shouts. You’ll taste:
- Garlic front and center – intense but clean, never harsh if you build it right.
- Lemony brightness – keeps it from feeling greasy.
- Salty, savory backbone – rounds everything out.
- Light, creamy body – like whipped cream that decided to go to the gym.
If you’ve had it only at restaurants, prepare to impress yourself. Homemade toum tastes fresher and more alive. IMO, it’s the condiment you bring to a BBQ and suddenly you’re “the toum person.”
Ingredients: Simple, But Don’t Wing It
You need the basics, but ratios matter. Toum rewards patience more than improvisation.
- Fresh garlic – firm cloves, no green sprouts. Young garlic tastes less spicy.
- Neutral oil – sunflower, grapeseed, or canola. Don’t use extra virgin olive oil; it turns bitter.
- Lemon juice – freshly squeezed. Bottle juice can taste flat.
- Salt – fine sea salt blends best.
- Ice water – a splash helps stabilize the emulsion and cool the mix.
Optional Add-Ins (If You Must)
Purists might squint at this, but:
- A pinch of sugar – softens sharpness if your garlic stings.
- A spoon of yogurt – mellows flavor and adds body, especially for dipping.
- A dash of white vinegar – brightens if lemons taste sleepy.
FYI: You don’t need these, but they can rescue a batch that leans too spicy or flat.
How to Make Toum: The Emulsion Game
You can make toum with a food processor, a high-speed blender, or a mortar and pestle if you enjoy upper body workouts. The big picture stays the same: purée garlic + slowly add oil + alternate with lemon/water.
Food Processor Method (Most Forgiving)
1) Prep the base:
- Add 1 head of peeled garlic cloves (about 10–12) with 1 tsp salt to the processor.
- Pulse until it forms a smooth paste. Scrape down the bowl—no chunky bits allowed.
2) Emulsify slowly:
- With the machine running, drizzle in 1–1.5 cups neutral oil in a very thin stream. Think thread-thin, not waterfall.
- Alternate every few tablespoons of oil with 1 tsp lemon juice or 1 tsp ice water. You’re building structure and keeping it cool.
3) Check consistency:
- Stop when it looks like glossy whipped frosting. It should hold soft peaks.
- Taste and adjust salt/lemon. If it feels too intense, fold in a spoon of yogurt.
Blender Method (Fast, Slightly Risky)
Use low speed, and stop often. Blenders can heat the mixture and break the emulsion. If you see it thinning too much, pause and add a teaspoon of ice water, then continue.
Mortar and Pestle (Traditional Vibes)
Pound garlic and salt to a silky paste first. Then add oil drop by drop, literally. Alternate with lemon juice. It takes time, but the control and texture feel next-level. Also, you’ll sleep great.
Common Mistakes (And How to Fix Them)
Let’s save your toum before it turns into garlicky soup.
- Adding oil too fast – The big one. Slow your pour to a drizzle. If you break it, see the rescue plan below.
- Warm mixture – Heat kills emulsions. Use ice water and room-temp oil; chill the bowl if your kitchen runs hot.
- Chunky garlic – Any grit interrupts the emulsion. Purée completely before oil enters the chat.
- Too bitter – Old or sprouted garlic can taste harsh. Remove any green germ or reduce cloves next time.
Rescue Plan for Broken Toum
Got a thin, oily puddle? Don’t cry. Do this:
- Scoop 1 egg white or 2 tbsp aquafaba (chickpea liquid) into a clean processor bowl. FYI: Egg white isn’t traditional, but it saves the day.
- Run the machine and slowly drizzle in your broken toum like you would oil.
- It should thicken and stabilize. Adjust lemon/salt after.
If you want to stay strictly vegan and avoid aquafaba, start a new mini-batch with 2 cloves garlic + salt, then stream in your broken batch slowly.
How to Use Toum (Beyond Shawarma)
Yes, it belongs with shawarma. But also yes, it belongs with basically everything.
- Wraps and sandwiches – Spread it thin; it goes a long way.
- Grilled chicken or lamb – Slather post-grill so it melts into a glossy coat.
- Roasted veggies – Toss a spoonful with hot potatoes or carrots. Instant upgrade.
- Seafood dip – Pair with fried fish or shrimp. You’ll forget tartar sauce exists.
- Salad dressing base – Whisk 1 tbsp toum with olive oil and vinegar. Garlicky vinaigrette in 10 seconds.
- Pizza finisher – Dot it over a hot slice. Chaos, but delicious.
Pairing Ideas for Shawarma Night
– Chicken shawarma + toum + pickles + fries in the wrap (yes, fries inside—Lebanese style)
– Beef shawarma + toum + parsley-onion salad + pomegranate molasses
– Cauliflower shawarma + toum + tahini drizzle for a veg win
Texture and Storage Tips
You want light and fluffy, not gloopy. If it looks heavy, it probably needs more gradual oil incorporation and a touch more acid.
- Chill time – It firms slightly in the fridge after an hour. That’s normal.
- Storage – Keep in an airtight container for up to 3 weeks. The acidity and salt help preserve it.
- Flavor mellowing – Day 2 tastes smoother as the garlic relaxes. Plan ahead if serving to toum-newbies.
- Refluffing – Whisk or stir before serving to wake up the texture.
Choosing the Right Garlic and Oil
Great toum starts with smart shopping.
- Garlic – Buy firm heads with tight skins. If you spot a pale green sprout inside the clove, slice it open and remove the germ to avoid bitterness.
- Oil – Neutral oils keep flavor clean. A 90/10 mix of neutral oil to light olive oil adds depth without bitterness, but keep EVOO out of it.
IMO, grapeseed gives the best texture and least aftertaste. Sunflower comes close.
FAQ
Is toum the same as aioli?
Not quite. Both are garlicky emulsions, but toum uses no eggs, while classic aioli includes egg yolk. Toum also tastes brighter and lighter, with a bigger lemon presence and a fluffier texture.
Why did my toum turn bitter?
Likely old or sprouted garlic, or too much blending heat. Remove any green sprouts, keep everything cool, and consider milder varieties of garlic. A tiny splash of sugar or yogurt can soften harsh edges.
Can I make it less garlicky?
Absolutely. Use fewer cloves, add more lemon, and blend in 1–2 tablespoons of plain yogurt. You’ll still get that toum vibe without blasting your taste buds into next week.
What’s the best tool to make toum?
A food processor gives you control and keeps things cooler than a blender. A mortar and pestle wins for texture and tradition, but it takes time. If you use a blender, run it on the lowest speed and take breaks.
How do I fix runny toum without eggs?
Start a new base: purée 2 cloves garlic with salt until smooth, then slowly drizzle your runny batch into it while processing. Add a teaspoon of ice water if it looks too tight. Patience rebuilds the emulsion.
Can I freeze toum?
You can, but texture may suffer. It sometimes separates after thawing. If you must, freeze in small portions and whisk after thawing. Fresh toum wins every time, IMO.
Conclusion
Toum looks like a simple white sauce, but it behaves like culinary sorcery: a handful of pantry staples transformed into a fluffy, tangy, garlicky cloud. Go slow with the oil, keep things cool, and you’ll nail it. Then put it on shawarma, fries, veggies—whatever needs more life. Fair warning: once you start, you’ll put toum on everything and call it “balance.”