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Toum (Garlic Sauce) [Vegan]
Toum, which translates literally to “garlic” in Arabic, is one of my most popular recipes and is naturally vegan. This is the kind of condiment you ask for an extra of at your local shawarma restaurant and use to dip your sandwich and fries into. It is so much cheaper... Read More
Ingredients You Need for Toum (Garlic Sauce) [Vegan]
How to Prepare Toum (Garlic Sauce) [Vegan]
- In a large food processor, combine the garlic and water and run it for a few minutes until well blended, about a minute. With the food processor running, start to slowly stream in the oil. I use the emulsifier lid of my food processor. It’s important to stream in the oil in a hair-thin line. After streaming in 2 cups (475 ml) of the oil, turn off the food processor and add the citric acid and salt.
- Turn on the food processor once more and continue to stream in the rest of the oil. Keep a close eye on it toward the end, and stop when the mixture reaches a fluffy consistency. Otherwise, it could end up overmixing and then separating.
- Once emulsified and fluffy, scoop the toum into a glass jar. As it is stabilized with citric acid, it can now be stored in the fridge for 1 to 2 months. It can be very spicy when freshly made, but the spiciness will mellow out in the fridge after a few days.
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