Toum- garlic sauce

Toum – Garlic Dip

There is a restaurant here is Malibu, Taverna Tony’s. When you sit down they immediately bring you pita and this most wonderful garlic dip. I usually fill up on this before I ever order my meal. It is that good.

I made it my mission to recreate this recipe. I looked at a bunch of books and websites and came up with my version. The one thing that was true with all the recipes was the method. You have to follow the method carefully or you will end up with garlic soup.

Serve this dip with pita, vegetables and even a great dip for meat.

Toum- garlic sauce
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Toum - Garlic Sauce

This is the best dip! There is a restaurant in Malibu, Taverna Tony's, that serves something like this with pita. I always fill up on it before I even order my dinner. I really wanted to recreate it at home. I researched many recipes and many sites. This my version
Course: Beginnings, Everything Else
Cuisine: Middle Eastern
Keyword: garlic, grapeseed oil, lemon juice


  • Food Processor


  • 130 grams Garlic Cloves, I think it is best to weigh it. You can measure out a full cup
  • 2 tsps. Kosher Salt
  • 2 Lemons, juiced, divided
  • 1/4 cup Ice Water, divided
  • 3 cups Avocado Oil or other neutral oil


  • Peel garlic and place in bowl of food processor.
    Pulse quickly. You are looking to just start to mince the garlic. Scrape down sides.
    Add lemon juice, one tablespoon at a time. DO NOT add all of it!
    You are looking to make a thick paste. add second tablespoon and pulse until just fluffy.
  • While the processor is running, SLOWLY add 1/2 cup of the oil, in a THIN stream.
    This method is important. it's what is keeping the dip thick.
    Keep repeating this process a second time with lemon juice and oil. Then switch to oil and ice water. Take it slow!
    Continue this process until all ingredients are incorporated.
  • This dip can be stored in fridge for up to a month in an airtight container.

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