5-Minute Toum (NO Food Processor!)

Make this restaurant-style toum at home, in 5 minutes, and without a food processor! Slather this delicious garlic sauce on your shawarma or any other sandwich, use as a dip, or use it to marinate protein and vegetables! Be warned; it’s addictive.

Why You’ll Love This Recipe

• Quick and Easy: This recipe takes just 5 minutes to prepare, making it perfect for busy weeknights or impromptu gatherings.
• Versatile Flavor: Use 5-Minute Toum as a dip, spread, or marinade. It enhances the taste of meats, veggies, and sandwiches alike.
• Fresh Ingredients: Made with fresh garlic and lemon juice, this sauce is a healthier alternative to store-bought options.
• No Special Equipment Needed: You can whip up this creamy garlic sauce without a food processor—just an immersion blender!
• Long-Lasting: Keep your toum in the fridge for up to 3 months. Its robust flavor only gets better with time.

Tools and Preparation

To make this easy garlic sauce, you’ll need some basic tools. Having the right equipment will ensure a smooth process from start to finish.

Essential Tools and Equipment

• Immersion blender
• Long jug or jar
• Measuring cups
• Measuring spoons

Importance of Each Tool

• Immersion blender: This handy tool allows you to blend ingredients directly in the jar, saving time on cleanup.
• Long jug or jar: A tall container is essential for proper blending and emulsification of the ingredients for the best texture.
• Measuring cups: Accurate measurements are crucial for achieving the perfect balance of flavors in your toum.

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Ingredients

For the Garlic Base

• 1 cup peeled garlic cloves (155 grams; pre-peeled works as long as they are fresh)
• 1/2 cup lemon juice
• 2 teaspoons salt

For Emulsification

• 2 cups neutral vegetable oil (Avocado oil)

How to Make 5-Minute Toum (NO Food Processor!)

Step 1: Prepare the Garlic

Start by peeling the garlic cloves if you don’t have pre-peeled ones. I use pre-peeled as long as fresh from the store.

Step 2: Remove the Germs

Cut the peeled garlic cloves in half lengthwise and remove the green germ if it’s there. When present, the garlic germ may make the toum bitter.

Step 3: Blend Garlic Mixture

In a long jug or jar that fits your immersion blender, place the garlic, lemon juice, and salt. Blend them together until they form a paste and develop some foam, for roughly 20-30 seconds depending on the power of your blender.

Step 4: Add Oil

To the garlic paste, while the immersion blender is still inside the container, add the 2 cups of oil.

Step 5: Emulsify

Start blending, keeping the blades of the immersion blender at the bottom of the jar. Slowly pulse it up and down slightly. Do this for 3-5 minutes until the oil and garlic start to emulsify (see video for reference). The emulsification will slowly work its way up the jar until the whole sauce is emulsified.

Step 6: Store

Store in an airtight mason jar in the fridge for 2-3 months. Enjoy your homemade toum with various dishes!

How to Serve 5-Minute Toum (NO Food Processor!)

This versatile garlic sauce can elevate many dishes, making it a must-have in your kitchen. Here are some delicious serving suggestions to enjoy your 5-Minute Toum.

On Grilled Meats

• Chicken Shawarma: Slather toum on grilled chicken shawarma for an extra flavor boost.
• Beef Kebabs: Use as a dipping sauce for juicy beef kebabs straight off the grill.

As a Dip

• Vegetable Platter: Serve with fresh veggies like carrots, cucumbers, and bell peppers for a refreshing appetizer.
• Pita Bread: Pair with warm pita bread for a traditional Middle Eastern snack.

In Sandwiches

• Wraps: Spread on wraps filled with grilled vegetables or turkey for a flavorful lunch.
• Burgers: Swap out regular condiments and use toum in place of mayonnaise on your burgers.

Marinating Proteins

• Chicken Marinade: Use as a marinade for chicken breasts before grilling or baking to infuse garlicky goodness.
• Lamb Chops: Marinate lamb chops in toum for a tender and flavorful dish.

How to Perfect 5-Minute Toum (NO Food Processor!)

Creating the perfect toum is easy with the right techniques. Here are some tips to help you achieve the best results.

• Use Fresh Garlic: Fresh garlic cloves yield the best flavor and texture. Avoid using old or sprouted garlic.
• Room Temperature Ingredients: Ensure your lemon juice and oil are at room temperature to help emulsification.
• Blend Slowly: Start blending at the bottom of the jar, gradually moving up to incorporate all ingredients smoothly.
• Adjust Salt Levels: Taste as you go; you can always add more salt if needed, but you can’t take it out once added!

Best Side Dishes for 5-Minute Toum (NO Food Processor!)

Pair your toum with these delightful side dishes that complement its rich garlic flavor.

1. Tabbouleh Salad: A fresh salad made with parsley, tomatoes, bulgur, and lemon dressing—perfect alongside toum.
2. Stuffed Grape Leaves: These savory rolls filled with rice and spices make an excellent pairing for dipping in toum.
3. Roasted Vegetables: Seasonal roasted veggies drizzled with olive oil create a hearty side that matches well with toum.
4. Falafel Balls: Crispy falafel served hot is delicious when dipped into this creamy garlic sauce.
5. Hummus: Classic chickpea hummus pairs wonderfully, adding another layer of flavor when enjoyed with toum.
6. Quinoa Pilaf: Fluffy quinoa mixed with herbs provides a nutritious base that complements the bold taste of toum.
7. Cucumber Salad: Cool cucumber slices tossed in yogurt and herbs refresh your palate alongside the garlicky sauce.

Common Mistakes to Avoid

Mistakes can happen even with a simple recipe like this. Here are some common pitfalls to watch out for:

• Using old garlic: Fresh garlic is key. Old or sprouted garlic can make the toum bitter. Always use fresh, firm cloves for the best flavor.
• Skipping the germ removal: Leaving the green germ in the garlic can lead to bitterness. Always cut your garlic cloves in half and remove any green parts before blending.
• Adding oil too quickly: Pouring in all the oil at once can prevent proper emulsification. Add it slowly while blending to achieve a creamy texture.
• Not using an immersion blender correctly: Keeping the blender at the bottom helps emulsify properly. Move it slightly up and down for even mixing throughout.
• Storing improperly: Not sealing the jar tightly can result in spoilage. Use an airtight container to keep your toum fresh for longer.

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Storage & Reheating Instructions

Refrigerator Storage

• Store toum in an airtight mason jar.
• It will last for 2-3 months in the fridge.

Freezing 5-Minute Toum (NO Food Processor!)

• Freeze toum in an ice cube tray for easy portioning.
• Transfer frozen cubes to a zip-top bag and store for up to 6 months.

Reheating 5-Minute Toum (NO Food Processor!)

• Oven: Place in a small oven-safe dish at low heat until warm, stirring occasionally.
• Microwave: Heat in short bursts of 10-15 seconds, stirring between each burst until warmed through.
• Stovetop: Gently warm on low heat, stirring continuously to maintain its texture.

Frequently Asked Questions

Here are some commonly asked questions about making 5-Minute Toum (NO Food Processor!):

Can I use a regular blender instead of an immersion blender?

Yes, but you’ll need to be cautious about how you add the oil to ensure proper emulsification.

How long does 5-Minute Toum (NO Food Processor!) last?

When stored properly in an airtight jar, it can last up to 2-3 months in the refrigerator.

What can I serve with toum?

Toum pairs well with grilled meats, sandwiches, vegetables, or as a flavorful dip for snacks.

Is there a way to make toum without garlic?

While garlic is essential for traditional toum, you could experiment with roasted red pepper or other flavorings if you want a different base.

Final Thoughts

This 5-Minute Toum (NO Food Processor!) is not only quick and easy but also incredibly versatile. It’s perfect as a dip, spread, or marinade that adds a delicious garlicky punch to any dish. Feel free to customize it by adjusting the lemon juice or adding herbs for different flavor profiles!