Garlic Toum Dip

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 Toum using liquid coconut oil. It’s a fantastic healthier option, especially for those avoiding seed oils, and the flavour and texture are surprisingly close to the original—light, fluffy, and smooth, with no coconut smell or taste. That said, my classic Toum is still the version I reach for most often. It has a slightly fuller body and a touch more lift, which gives it that traditional feel many of us grew up with. Both are delicious, and now you’ve got options—whether you’re keeping things lighter or going all in.

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!