Toum
A creamy garlic sauce from the Levant, made by emulsifying garlic, oil and lemon juice
Toum is a garlic sauce from the Levant, made by crushing garlic with salt and slowly blending in oil and lemon juice until it forms a thick, white emulsion. It is often served as a dip or spread, especially with grilled chicken, sandwiches, and fried foods. Toum is usually vegan and is a staple in Levantine meals.
- Toum is made by emulsifying garlic, oil, salt, and lemon juice
- It is a staple dip and spread in Levantine cuisine
- Traditionally prepared with a mortar and pestle
- A Lebanese variant adds mint for extra flavor
What is Toum?
Toum is a thick, creamy garlic sauce from the Levant, made by blending raw garlic with salt, oil, and lemon juice. The mixture is emulsified until it becomes smooth and white, with a strong garlic aroma and sharp, tangy flavor. It is commonly used as a dip or spread, and pairs well with grilled meats, fried foods, and sandwiches. Some versions include mint for added freshness.
Where does Toum come from?
The name 'toum' means garlic in Arabic. This sauce is a staple in Levantine cooking, especially in Lebanon. Its preparation is similar to Mediterranean garlic sauces like aioli, but toum is distinct for using only garlic, oil, salt, and lemon juice, without eggs. Historical sources mention a related sauce called muthawwamah, sometimes made with cheese, but the modern version is usually vegan.
How is Toum made?
Toum is traditionally made by crushing garlic and salt together in a mortar and pestle until smooth. Oil is then added slowly while mixing, allowing the mixture to emulsify and thicken. Lemon juice is often included to help stabilize the emulsion and add brightness. Many now use food processors for convenience, but the process remains the same: blending until the sauce is fluffy and holds its shape.
How and when is Toum eaten?
Toum is served as a dip with fried foods like french fries and as a spread in sandwiches, especially those with chicken. It is also a classic accompaniment to grilled chicken and other meats. The sauce is present at everyday meals and is often found on the table in Levantine restaurants. Its strong flavor means it is usually served in small amounts.
Kinds of Toum
While the basic toum uses garlic, salt, oil, and lemon juice, some Lebanese versions add mint for extra flavor, known as zeit wa toum. There are also non-vegan versions that may include other ingredients, but these are less common. The texture and strength of the garlic can vary depending on preparation and the amount of oil used.
What Toum means
Toum is a familiar part of meals in Lebanon and the wider Levant. It is valued for its bold flavor and versatility, appearing with grilled meats, fried foods, and in sandwiches. The sauce is also compared to similar garlic sauces from other regions, such as aioli from Provence and mujdei from Romania, reflecting its place in a broader tradition of garlic-based condiments.
Questions people ask about Toum
What is toum made of?
Toum is made from fresh garlic, salt, vegetable oil or olive oil, and lemon juice. These ingredients are blended together until they form a thick, creamy sauce.
Where does toum come from?
Toum comes from the Levant, especially Lebanon, and is a common part of Levantine cuisine.
How is toum traditionally prepared?
Toum is traditionally made by crushing garlic and salt in a mortar and pestle, then slowly adding oil and lemon juice while mixing to create a smooth emulsion.
Is toum vegan?
Toum is usually vegan, as it contains no animal products. However, some rare variations may include other ingredients.
What foods is toum served with?
Toum is served as a dip with french fries, as a spread in sandwiches, and as a sauce with grilled chicken and other meats.
Good reading and sources
The facts on this page come from the Wikipedia article "Toum", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
More from Lebanon
All the food of Lebanon
HummusVegan
🇸🇾 Syria and 5 moreMashed chickpeas blended with tahini, lemon, and garlic, served as a dip or spread
Sauce, pickle or ferment, Breakfast, Lunch
Baba ghanoushVeganبابا غنوج
🇪🇬 Egypt and 5 moreRoasted eggplant mashed with tahini, olive oil, and lemon juice, served as a dip
Salad or side, Snacks
Strained yogurt
🇬🇷 Greece and 5 moreYogurt thickened by straining out most of its whey
Sauce, pickle or ferment, Breakfast, Snacks
PastirmaMeat
🇹🇷 Turkey and 5 moreAir-dried cured meat coated in a spiced fenugreek paste
Sausage or cured food, Breakfast, Lunch
Its cousins elsewhere
All sauces, pickles and ferments
TzatzikiVegetarianτζατζίκι
🇬🇷 Greece and 5 moreStrained yogurt mixed with cucumber, garlic and herbs, served cold as a dip or sauce
Sauce, pickle or ferment, Lunch, Dinner
FavaVeganφάβα
🇬🇷 GreeceGreek split pea purée served warm or cold as a dip or spread
Sauce, pickle or ferment, Lunch, Dinner
Pickled cucumberVegan
🇺🇸 United States and 5 moreCucumbers preserved in brine or vinegar, enjoyed worldwide in many styles
Sauce, pickle or ferment, Lunch, Dinner
ChimichurriVegan
🇦🇷 Argentina and 1 moreHerb and garlic sauce served with grilled meats in Argentina and Uruguay
Sauce, pickle or ferment