Lebanese Garlic Dip (Toum)

I love making this dip for a few reasons: 1) I have a love affair with garlic 2) I feel magical when I make it.

Magical? Yes. I’m not exaggerating.

There are only 4 ingredients (garlic, oil, salt, lemon) and wen you’re done you’re left with a fluffy light, almost like whipped egg whites bowl or garlicky goodness.

The process of making this Lebanese dip is basically just emulsifying garlic and oil, with a little lemon and salt thrown in for the hell of it. You can find it in Lebanese restaurants at the beginning of the meal as a spread for bread. I like to use it on sandwiches instead of mayo, or on chicken. It can keep for up to a month in your fridge, and it mellows out with time. I recommend waiting for at least a day to eat it, just to let it mellow a bit.

This is seriously garlicky, and oh my goodness it is SO GOOD.



makes about 2 cups

  • 3 heads of garlic, peeled and separated into cloves.
  • 1/2 tsp salt
  • 1 1/2 cup veggie or canola oil (not olive oil)
  • 1/4 cup fresh lemon juice


  1. In a food processor, pulse garlic and salt together until smooth as possible.
  2. With motor running, drizzle in oil as slow as possible, scraping down sides when necessary. Dip should start to lighten in color and get thick and look like beaten egg whites.
  3. Add lemon juice with motor running, until dip is even lighter.
  4. Store in airtight container for a day to let it mellow out, and up to a month.