Toum (Lebanese Garlic Dip) Recipe

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier due to its monounsaturated fats.

Put the garlic cloves in the mortar and pestle.

If the garlic cloves are too big, cut them in half for easier mincing.

Add a dash of salt to the garlic in the mortar.

Mash the garlic with the pestle to mush it down a bit.

Pound the garlic to mince it for about 1 to 2 minutes until finely minced.

Gather the minced garlic into the center of the mortar.

Add one drop of olive oil and mix it in a circular motion with the garlic.

Repeat adding drops of olive oil about three to four times, mixing each time in a circular motion.

Add a small squeeze of lemon juice after the olive oil.

Continue adding drops of olive oil while mixing in a circular motion, gathering the garlic together.

Add two squeezes of lemon juice so far and about three to four drops of olive oil.

Continue the process, adding more drops of olive oil and lemon juice as desired until a paste forms.

Once the garlic paste is formed, transport it to a serving bowl.

Drizzle a little olive oil on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary