Traditional Toum — Small Batch (about ½ cup)
Need a bigger batch? Try this recipe.
Perfect when you want the real thing without committing to a lifetime supply of garlic breath.
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Ingredients
• ¼ cup garlic cloves (about 10–12 cloves), peeled
• ½ tsp kosher salt
• ½–¾ cup neutral oil (grapeseed preferred)
• 2–3 tbsp fresh lemon juice, ice-cold
• 1–2 tsp ice water (optional but helpful)
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Equipment (important for small batches)
• Mini food processor or
• Immersion blender with narrow cup
(A full-size processor can struggle with small volumes.)
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Method
1. Prep garlic
• Remove green germs from cloves.
• Add garlic + salt to processor.
• Process until completely smooth, scraping often.
2. Start the emulsion
• With the motor running, drizzle in oil a few drops at a time at first.
• Wait until it thickens before adding more.
3. Alternate oil & lemon
• Continue with a very thin stream of oil.
• Every 1–2 tablespoons of oil, add ½–1 tsp lemon juice.
4. Stabilize
• Near the end, add ice water a few drops at a time to keep it fluffy and bright.
5. Finish
• Toum should be thick, white, and hold soft peaks.
• Adjust salt or lemon to taste.
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Yield
• About ½ cup
• Strong, traditional flavor
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If It Breaks (Small-Batch Fix)
• In a clean cup:
• 1 fresh garlic clove + ½ tsp lemon juice
• Blend and slowly add the broken toum as if it were oil
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Storage
• Refrigerate 1–2 weeks in an airtight container
• Flavor mellows beautifully after 24 hours
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Food Guru Tip (grandma wisdom):
If your toum looks perfect but tastes too aggressive, walk away for 20 minutes.
Garlic calms down once it gets some air.
Use this with the cilantro chimichurri recipe as a marinade for my famous Grilled Head On Shrimp!
From my kitchen to yours, with room to wander. Happy creating.❤️
The Food Guru: Food, Travel, Photography = Life 