If you’ve ever dreamed of making that irresistible, creamy garlic sauce served in your favorite Middle Eastern restaurants, you’re in for a treat with this 5-Minute Toum (NO Food Processor!) Recipe. This version skips the usual bulky appliance, relying instead on a simple immersion blender to create a luxuriously fluffy, garlicky sauce that can elevate just about any dish. Whether you spread it on shawarma, dollop it on grilled veggies, or use it as a marinade, this toum is a quick and easy way to bring bold flavor into your kitchen without breaking a sweat.
Ingredients You’ll Need
Believe it or not, just a handful of simple ingredients come together to create this vibrant and creamy toum. Each component plays a crucial role: garlic for punch, lemon juice for brightness, salt to balance flavors, and neutral oil to deliver that silky texture and lightness you crave.
- 1 cup peeled garlic cloves: Fresh and aromatic, peeled garlic is the star of the show, so make sure you use quality cloves for that signature bold taste.
- 1/2 cup lemon juice: Adds a tangy, refreshing brightness that lifts all the flavors and keeps the sauce lively.
- 2 teaspoons salt: Enhances the overall flavor and helps mellow the natural pungency of raw garlic.
- 2 cups neutral vegetable oil (such as avocado oil): Ensures a smooth, creamy texture without competing flavors, allowing the garlic to shine.
How to Make 5-Minute Toum (NO Food Processor!) Recipe
Step 1: Prepare the Garlic
Start by making sure your garlic cloves are peeled. If you don’t have pre-peeled garlic on hand, no worries—just peel fresh cloves carefully. Cut each clove in half lengthwise and look for the green germ inside. Removing this germ is key to avoiding any bitterness and ensuring your toum stays perfectly balanced and silky smooth.
Step 2: Blend Garlic, Lemon Juice, and Salt
Place the prepared garlic cloves, lemon juice, and salt into a tall, narrow jar that fits your immersion blender snugly. Blend the mixture on high for about 20 to 30 seconds. You’re looking to create a frothy, lightly whipped garlic paste that will form the base of your emulsified sauce.
Step 3: Add the Oil Slowly
With the immersion blender still submerged, slowly pour in the 2 cups of neutral vegetable oil. Keep the blender blades at the bottom of the jar and gently pulse up and down. This slow and steady technique is what allows your toum to develop that classic creamy texture without separating. Continue blending for about 3 to 5 minutes until your sauce thickens and emulsifies beautifully, moving from the bottom to the top of the container.
How to Serve 5-Minute Toum (NO Food Processor!) Recipe
Garnishes
To bring an extra touch of freshness, sprinkle chopped fresh parsley or a pinch of smoked paprika over your toum before serving. A little drizzle of good quality olive oil on top also adds richness and a lovely sheen. These simple garnishes not only enhance the presentation but also give an inviting aroma and subtle flavor contrast.
Side Dishes
This versatile garlic sauce pairs exceptionally well with grilled meats like chicken shawarma, lamb kebabs, or juicy beef skewers. It’s also fantastic with roasted or steamed vegetables and makes an addictive condiment for fries and pita bread. Don’t hesitate to get creative—touм can transform humble dishes into restaurant-quality treats.
Creative Ways to Present
Beyond the traditional dollop on a sandwich, try scooping your toum into small serving bowls for a party dip station with raw veggie sticks, or swirl it artistically over grilled fish for an impressive dinner presentation. If you’re feeling adventurous, mix a bit of your toum into mashed potatoes or deviled eggs for an unexpected garlic burst.
Make Ahead and Storage
Storing Leftovers
Once you’ve made your tasty batch of toum, store it in an airtight mason jar in the refrigerator. It will keep fresh and flavorful for up to 2 to 3 months, making it a perfect staple to have ready whenever you want to add quick garlic goodness to a meal.
Freezing
If you want to keep toum even longer, you can freeze it in small portions. Use ice cube trays or small containers to freeze individual servings. When you need some, simply defrost it in the fridge overnight for that fresh, garlicky kick without any flavor loss.
Reheating
Toum is best enjoyed cold or at room temperature, so reheating isn’t usually necessary. If you prefer it a bit warmer, gently bring it to room temperature by letting it sit out for about 15 minutes. Avoid applying heat directly as this can break the emulsion and change the texture.
FAQs
Can I use a regular blender instead of an immersion blender for this 5-Minute Toum (NO Food Processor!) Recipe?
While a regular blender can work, an immersion blender gives you the best control over emulsification and prevents air bubbles, resulting in a smoother, creamier sauce. Plus, it’s easier to clean and fits perfectly in the jar!
Is it possible to make this toum without lemon juice?
Lemon juice is essential here because it provides the acidity needed to balance the pungent garlic and help emulsify the sauce. You could experiment with a splash of white vinegar, but lemon juice gives the iconic fresh flavor toum is known for.
How garlicky is this toum? Can I reduce the garlic amount?
This toum is proudly garlicky, but if you find garlic too intense, you can reduce it slightly. Keep in mind that garlic is the main character here, so lowering it too much may affect the classic toum taste.
What if my sauce breaks and separates?
If the toum separates, don’t worry! Try adding a teaspoon or two of cold water and blend gently to bring it back together. Slow, controlled blending helps maintain the emulsion throughout the process.
Can I substitute vegetable oil with olive oil in this recipe?
Olive oil’s strong flavor can overpower the toum’s delicate garlic and lemon notes. A neutral oil like avocado or sunflower oil is ideal to keep the sauce light and smooth. If you use olive oil, choose a mild, light version and use it sparingly.
Final Thoughts
This 5-Minute Toum (NO Food Processor!) Recipe has quickly become one of my all-time favorites because it brings restaurant-quality flavor and creamy texture into your home kitchen with little fuss. It’s a small batch recipe that packs a serious punch, begging to be spread, dipped, and drizzled on just about anything. I encourage you to try making this garlicky marvel yourself—you’ll soon discover why it’s absolutely addictive!
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5-Minute Toum (NO Food Processor!) Recipe
- Total Time: 5 minutes
- Yield: About 30 servings
- Diet: Gluten Free
Description
Make this restaurant-style toum, a traditional Lebanese garlic sauce, at home in just 5 minutes without a food processor! This creamy, fluffy, and intensely garlicky sauce is perfect for slathering on shawarma, sandwiches, as a dip, or to marinate proteins and vegetables. Its addictive flavor and simple preparation make it a must-have condiment.
Ingredients
Ingredients
- 1 cup peeled garlic cloves (155 grams), fresh and pre-peeled if possible
- 1/2 cup lemon juice
- 2 teaspoons salt
- 2 cups neutral vegetable oil (such as avocado oil)
Instructions
- Prepare Garlic: Peel the garlic cloves if not pre-peeled. Cut each clove in half lengthwise and remove the green germ if present to avoid bitterness.
- Blend Garlic Paste: In a tall jar or jug suitable for an immersion blender, combine the garlic cloves, lemon juice, and salt. Blend for about 20-30 seconds until a foamy garlic paste forms.
- Add Oil and Emulsify: With the immersion blender immersed in the jar, slowly add the 2 cups of oil. Keep the blender at the bottom and pulse it gently up and down for 3-5 minutes, allowing the oil and garlic to emulsify and create a fluffy, creamy toum sauce.
- Store: Transfer the toum to an airtight mason jar and refrigerate. It will keep fresh for 2-3 months.
Notes
- Using fresh garlic cloves ensures the best taste and texture.
- Removing the garlic germ helps prevent bitterness in the sauce.
- An immersion blender is key for emulsifying without a food processor.
- Slowly pulsing the blender and adding oil gradually helps prevent the sauce from breaking.
- Store in the refrigerator and use within 2-3 months for optimal flavor.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Blending
- Cuisine: Middle Eastern
