Ok, now let’s set things straight, this stuff is potent. I mean ‘brush your teeth eight times and you still have garlic breath’ and ‘garlic is coming out of every pore’ potent. You will be burping garlic for 12 hours and cursing yourself the following morning. But fear less, it tastes SO good you will make this again time after time.
If you haven’t tried Toum before, I’m so sorry you poor thing. Grab yourself these pantry essentials, blend and emulsify then come back and praise me. Lebanese Garlic dip is a gastronomically sensation, and must be experienced by all!
All Lebanese restaurants will serve up their version of fluffy and creamy garlic dip with charcoal chicken or shawarma, along with pink turnip pickles. They also usually sell the stuff on the side for about $5-$8 for a small 100ml pot. Now you can make your own for a fraction of the price, but be warned, it’s truly addictive and you may never be able to eat chicken without it.
I have found through experience there are two ways of making this. Those scared of raw egg can make the first version (however it takes a lot longer and requires a lot of patience) and those who aren’t really concerned about raw egg can make the easier and quicker version that takes less oil
The first version requires a heavy duty food processor. The food processor will be on continuously for ten minutes so please use a good quality processor so that the motor doesn’t burn up. The second variety uses a blender and can be made in 3 flat!
I have also found through experience that Sunflower Oil is by far the best to use for this recipe. Please do not use olive oil. It is too strong and will completely change the taste of the dip. Also, try to buy local garlic, not the Chinese variety. It makes all the difference. Unless of course you live in China and Chinese garlic IS your local…
Version One: Eggless ‘Food Processor’ Toum:
- ¼ cup lemon juice
- 2 cups Sunflower or any other neutral Oil. Do not use olive oil
- ½ cup peeled whole garlic cloves
- ½ teaspoon salt
Put salt and garlic cloves in food processor and pulse. Scrape the sides until all the garlic is the same in size.
Turn on the food processor once again and do not stop it until done. In a very thin stream, add ¼ cup oil very gradually. Please do add it very slowly, don’t rush it or the sauce will split. Once you have added ¼ cup oil, add 1 teaspoon of lemon juice also very slowly, drop by drop. Add another thin stream of ¼ cup oil then 1 teaspoon lemon juice. Keep doing this until you have used up your lemon and oil. The process will take 10 minutes. Be patient. If your sauce has split by the end of it and isn’t a fluffy dip, you can try to add 2 teaspoons of cold water or add 1 icecube and wack on the processor again for a few minutes. If that hasn’t worked, abort mission or *gulp* add a raw egg white and process for another 3 minutes.
Version Two: Quick and Easy ‘Blender’ Toum
- 5 cloves of garlic, peeled and whole
- 1 egg white
- Juice of 1 lemon
- ¼ teaspoon salt
- 2 tablespoons iced water
- 1 cup of Sunflower or any other neutral oil. Do not use Olive Oil
Put the garlic cloves and salt along with ¼ of the lemon juice in the blender, and blend on medium, scraping down the sides. Add the egg white. Add ½ cup of oil in a slow and steady pour.
Turn the blender onto its slowest speed and add the rest of the lemon juice slowly then once again add the second half of the oil slowly and steadily.
Finally, add the 2 tablespoons of ice cold water and it’s done.
If the dip has split, try adding another egg white and blitz on high for a couple of minutes.
Slather and spread. Devour. Burp. Regret. Eat some more.