Classic Lebanese Toum (garlic dip)

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Recipe by Damaris Beems Course: Mezze, DipCuisine: Lebanese, Arabic




Cooking time


Total time



If you love garlic, and have a little bit of patience, this is totally your recipe. You can serve this as a dip, or use it with vegetables, for example. It is a very classic Lebanese dip/sauce that is often to be found on the table. Just because. Simply because it cannot be missed.


  • 150 gram garlic cloves (about 3 bulbs)

  • 500 ml neutral oil (avocado oil for example)

  • 2 lemons

  • 1 tea spoon salt

  • 50 ml ice water

Cooking time

  • Peel the garlic cloves, cut them in half and remove the vein. Then put them in a food processor along with the salt. Pulse the garlic cloves finely. Add a table spoon of lemon juice. This dish requires patience and asks you to be very gentle and careful when adding the oil and lemon juice. If you go too fast, you won’t get an airy and nice dip. After a while, add another tablespoon of lemon juice. When you see that a nice airy white ‘mush’ is formed, you can start adding the oil. Alternate lemon juice, oil, and ice water. Add a little bit at a time and let the purée become nice and airy again. Take your time for this, it’s worth it.


  • You can keep this dip in a sealed jar in the fridge for at least a month.

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