Homemade Toum Garlic Dip (Large Batch) 

I am a huge garlic fan. When I first discovered “Toom” (brand name) at our local Kauai Costco about three years ago, it became an instant kitchen staple. Creamy, sharp, and unapologetically bold, it found its way onto everything from grilled chicken to roasted vegetables.

Island life, however, comes with supply chain surprises. Toom was not always there when I needed it. So out of pure desperation, I looked up a traditional recipe and began tweaking it to suit my own tastes. This version is the result. Simple, reliable, and always within reach.

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Ingredients

• 1 cup fresh garlic cloves, peeled

• 1 teaspoon kosher salt

• 1½ to 2 cups neutral oil (grapeseed preferred, I’ve also used canola)

• ¼ cup fresh lemon juice, ice cold

• 1 to 2 tablespoons ice water (optional)

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Instructions

1. Prepare the garlic

Remove the green germ from each clove. Add garlic and salt to a food processor and blend until completely smooth, scraping down the sides often.

2. Start the emulsion

With the processor running, begin adding oil very slowly, just a thin drizzle at first. This step sets the foundation.

3. Build the sauce

Once the mixture thickens, continue adding oil in a steady stream. Alternate with small additions of lemon juice every few tablespoons.

4. Stabilize

Near the end, add ice water a teaspoon at a time to lighten the texture and help maintain the emulsion.

5. Finish

Taste and adjust salt or lemon. The finished toum should be thick, white, and fluffy.

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Notes

• If the sauce becomes grainy, the oil was added too quickly

• If too thick, loosen with a splash of lemon juice or ice water

• If the emulsion breaks, it can be reworked by starting with one clove of garlic and a teaspoon of lemon juice, then slowly blending the broken sauce back in

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Serving Ideas

Mix with my cilantro garlic chimichurri for an incredible marinade for the Grilled Head On Shrimp Recipe!  Spoon over grilled chicken or lamb, spread on sandwiches and wraps, serve alongside roasted vegetables, or use as a dip for crispy potatoes.

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Storage

Store in an airtight container in the refrigerator for up to two to three weeks. The flavor softens slightly over time but remains beautifully garlicky.

• Spoon onto grilled fish or steak

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Storage

• Keeps 2–3 weeks refrigerated in a sealed jar

• Flavor mellows over time (still powerful!)

From my kitchen to yours, with room to wander. Happy creating.❤️