Toum - Lebanese Garlic Dip

Raw garlic is antimicrobial and immune-boosting and toum is a delicious, versatile way to enjoy it! 🧄

Garlic contains allicin, an antimicrobial compound that is activated and produced only in fresh, raw garlic that is crushed. A 2014 study found that allicin can inhibit the multiplication of or outright kill bacteria and fungi cells.

Toum is a creamy, raw Lebanese garlic sauce and a delicious way to boost your immune system with the support of allicin.

1/2 cup peeled garlic, about 1 full head
Water
2 cups avocado oil
1 tsp salt
1 tsp citric acid
Juice of 1/2 lemon

Peel garlic and place in 1/2 cup dry measuring cup. Fill the rest of the space in that measuring cup with water.

Add the garlic and water to a food processor and process into a paste on high for about 1 minute.

Continue processing on high while streaming in the oil slowly over the course of two minutes so that the oil and paste emulsify and do not separate.

After two minutes, stop the processor and add salt, citric acid, and lemon juice. Process briefly to combine, fluff, and stabilize. Makes ~2 cups.

Delicious as a dip, spread, sauce, and marinade.