Toum, the fluffy and creamy garlic paste that’s a Middle Eastern classic, might look simple to make, but let’s be honest—it’s tricky to master. If your garlic has ever curdled during the process, you’re not alone! Many of us have been there, and it’s frustrating. But don’t worry; I’m here to guide you step-by-step with a foolproof method to get it right every single time.
One trick I swear by is heating the tip of a metal skewer on the stove and using it to make a small hole in the lid of my oil bottle. This simple hack lets you drizzle the oil in extra slowly, which is the secret to preventing the garlic from curdling. A family friend shared this recipe with me recently, and it instantly won me over. I’ve ditched all my previous versions because this one delivers the fluffiest Toum every single time. Sharing recipes is close to my heart—it’s how we preserve our food traditions.
I’ve also used the exact same process to make a Coconut Oil Toum using liquid coconut oil. It’s a great healthier option, especially if you prefer to avoid seed oils. But in my opinion, you just can’t go past the original—it’s bold, full of flavour, and always hits the spot. I love serving it with Chicken Shawarma, Oven-roasted Garlic and Lemon Chicken Wings, or Herb Chargrilled Lamb Backstrap. Once you master it, you’ll want to add it to everything!
Step 1. Prepare the Garlic Base
Place the garlic cloves, salt, and ice cubes into a food processor. Process until the garlic is finely minced and resembles a smooth paste. Scrape down the sides of the food processor as needed to ensure even blending.
Step 2. Emulsify with Oil
With the food processor running, very slowly drizzle the oil in a thin, steady stream. This step is crucial for achieving a stable emulsion and the fluffy texture that toum is famous for.
Take your time—this process should take 7 to 10 minutes. You’ll see the mixture gradually transform into a thick, creamy paste.
Step 3. Add Lemon Juice and Citric Acid
Once all the oil has been incorporated, add the lemon juice and citric acid. Blend for another minute.
Taste the Toum and, if needed, adjust the salt or lemon juice to balance the flavours. Blend for another 30 seconds to ensure everything is fully combined.
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