Use the freshest garlic possible for the best flavor. Patience is key when emulsifying the oil. Drizzling it in slowly is essential to prevent the sauce from breaking. Toum can be stored in an airtight container in the refrigerator for up to 2 weeks. The flavor will continue to develop over time. Serve toum with grilled meats, vegetables, pita bread, or as a flavorful addition to sandwiches and wraps. It also pairs beautifully with hummus and falafel. For a milder flavor, you can blanch the garlic cloves in boiling water for a minute before mincing.
Spencer Crooks
Jun 25, 2025So easy to make, and so much better than store-bought!
Shaniya Swaniawski
Jun 6, 2025I've tried other toum recipes before, but this one is by far the best. The slow addition of oil makes all the difference.
Reagan Yundt
May 11, 2025This recipe is amazing! The toum came out perfectly creamy and garlicky.
Mariam Stamm
Feb 14, 2025The flavor is so intense! A little bit goes a long way, just like the recipe said.