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close up of Lebanese garlic sauce in a food processor
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5 from 15 votes

Toum - Lebanese Garlic Sauce

Lebanese garlic sauce is a creamy condiment made with pureed garlic, salt, olive oil, and lemon juice. Make this recipe in just 15 minutes!
Nutritional information based on 64 tablespoons in 4 cups total (1 tablespoon serving).
Prep Time10 mins
Total Time10 mins
Servings: 4 cups
Calories: 89kcal
Author: Kevin


  • 28 garlic cloves
  • 3 cups vegetable oil
  • 4 tablespoon lemon juice
  • 1 tablespoon salt


  • Add the garlic and salt in the food processor and run for 10-20 seconds to purée.
  • Stop the processor and scrape garlic down the sides, then run processor again until you get a fine paste.
  • From this point on keep processor running until completed. With food processor on, start pouring the oil at a very slow rate, a third of a cup at a time. After adding the first third cup you will start seeing the garlic emulsify and turn into a paste already.
  • Next pour in a 1 ½ teaspoons of lemon juice very slowly. Wait on it a few seconds until the lemon juice is well absorbed. Then go back to repeating the same process of slowly adding a third cup of oil, waiting a few seconds, then adding 1 ½ teaspoons of lemon juice until you’ve used all ingredients. This process should take 8-10 minutes.
  • The result should be a thick sauce, mayonnaise like in consistency. Place in a airtight jar and keep refrigerated for up to 3 weeks.



I use this often on sandwiches, spreading then grilling breads, under the skin of chicken prior to roasting etc. so it gets used often. This makes 4 cups. Halve the recipe if you don’t plan on using it as often.


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