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close up of lebanese garlic sauce in a food processor
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4.87 from 22 votes

Toum (Lebanese Garlic Sauce)

This toum recipe makes a creamy spread to use on bread, as a dip or marinade. Make this delicious Lebanese garlic sauce with 4 ingredients!
Prep Time12 minutes
Total Time12 minutes
Course: condiments
Cuisine: Lebanese, Middle Eastern
Servings: 4 cups
Author: Kevin



Food Processor Method

  • Add the garlic and salt in the food processor and run for 10-20 seconds to purée.
  • Stop the processor and scrape down the sides, then process again until you have a fine paste.
  • NOTE: From this point forward, keep processor running until the sauce is finished.
    With food processor on, slowly pour in 1 cup oil. The garlic will begin to emulsify and turn into a paste.
    Next, slowly add in 1 1/2 teaspoons of lemon juice. Wait a few seconds, until the lemon juice is well absorbed, then add another 1 cup of oil.
    Repeat this step, alternating with 1 cup oil and 1 1/2 teaspoons of lemon juice, until you’ve incorporate 3 cups of oil and 4 tablespoons lemon juice. This process will take 8-10 minutes.
  • The result should be a thick sauce, with a thick, creamy consistency (like mayonnaise). Transfer garlic sauce to an airtight jar and keep refrigerated for up to 3 weeks.

Immersion Blend Method (my new favorite) Small Batch

  • Add the 9 or 10 cloves of garlic, 1 1/2 teaspoons salt, 1 tablespoon lemon juice and 1/3 cup of the oil to jar or immersion blender container and run for 10-20 seconds to purée. Add remaining 2/3 cups oil and puree to emulsify completely (for a less mayonnaise type consistency, feel free to double the lemon juice). Finished product should resemble mayonnaise in texture.



  1. Some slice each clove and remove any green inner sprout which may give a bitter taste, optional.
  2. For a less mayonnaise type consistency, feel free to double the lemon juice.
  3. Used as a condiment for pita, wraps, sandwiches, spread onto grilled bread, place under the skin of chicken prior to roasting, etc.
  4. This recipe yields 4 cups. Halve the recipe if you don’t plan on using it as often.
  5. Nutritional information based on 64 tablespoons (1 tablespoon serving).


Calories: 89kcal | Carbohydrates: 1g | Protein: 1g | Fat: 10g | Saturated Fat: 8g | Sodium: 109mg | Potassium: 3mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg