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a bowl of fluffy garlic sauce

5 Ingredient Toum (Fluffy Garlic Sauce)

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  • Author: Salima Benkhalti
  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 3 cups 1x
  • Category: Sauce, Marinade, Dip
  • Method: Raw
  • Cuisine: Lebanese, Middle Eastern
  • Diet: Vegan


Today we’re making a Lebanese garlic sauce called toum that comes together with 5 simple ingredients: garlic, lemon juice, oil, and salt. It’s whipped to fluffy perfection in a food processor and makes a wonderful addition to sauces, dressings, dips, garlic breads, and just about anywhere you’d use garlic.


Units Scale
  • 1 heaping cup garlic cloves, peeled
  • 1/4 cup water
  • 2 tsp salt
  • 2 1/2 cups neutral oil
  • 1/4 cup lemon juice


  1. Process the garlic, water & salt. Add the garlic cloves, water, and salt to a food processor and pulse until everything begins to blend together in an even consistency.
  2. Add the oil. Slowly add the oil to the mix while continuing to blend. If your food processor doesn’t allow this, add the oil a few tablespoons at a time, processing in between. This should take several minutes; keep this going until the mixture emulsifies and begins to become light and fluffy.
  3. Add the lemon juice. Once all of the oil has been added, add the lemon juice, a few tablespoons at a time, while continuing to process everything together.
  4. Enjoy. Store the toum in the fridge and use in sauces, dips, and more!


  • Storage: Toum will keep in the fridge when stored in an air tight container for up to 3 months! It can also be frozen in ice cube trays for individual servings and kept for up to 6 months.
  • Other tools: You can make this recipe using an immersion blender and a wide mouthed glass jar, just know the texture will be slightly denser, but still fluffy and creamy, more like mayonnaise.