Toumieh (Lebanese Garlic Sauce)
Experience the vibrant flavors of Lebanon with this creamy, potent Toumieh, a classic garlic sauce perfect for pairing with grilled meats or as a zesty dip. This vegan rendition achieves a remarkably rich and fluffy texture through a simple emulsification, requiring just a food processor and a handful of ingredients. Its intense garlic punch and smooth consistency will elevate any dish.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 112 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 100 ggarlic, peeled
- 0.5 tspsalt
- 60 mllemon juice, freshly squeezed
- 120 mlwater, ice cold
- 480 mlvegetable oil
Equipment
Food processor · Rubber spatula · Airtight container · Measuring cups · Measuring spoons
The method
Step by step
- 1
Peel and roughly chop the garlic cloves, then add them to the bowl of a food processor along with the salt.
Cook’s note: Using fresh, firm garlic cloves will yield the best flavor. Avoid any with green sprouts, as they can taste bitter.
- 2
Process the garlic and salt for 1 to 2 minutes, scraping down the sides of the bowl as needed, until the garlic is very finely minced and forms a smooth, pasty consistency.
About 2 min
Cook’s note: Thoroughly pulverizing the garlic at this stage is crucial for a smooth sauce and to prevent any chunky bits.
- 3
With the food processor running continuously, slowly drizzle in half of the lemon juice, followed by half of the ice-cold water, alternating between the two.
About 2 min
Cook’s note: The cold water helps to keep the mixture cool, which is beneficial for emulsification, and the acidity of the lemon juice brightens the garlic flavor.
- 4
Continue processing for another minute until the mixture is well combined and slightly lighter in color.
About 1 min
- 5
Still with the food processor running, begin adding the vegetable oil very slowly, starting with a literal drop-by-drop stream for the first minute, then transitioning to a thin, steady stream.
About 8 min
Cook’s note: This slow, controlled addition of oil is the most critical step for proper emulsification. If added too quickly, the sauce will break and separate.
- 6
Continue to process, gradually adding the remaining lemon juice and water as you continue to drizzle in the oil, until all the oil has been incorporated.
About 5 min
Cook’s note: The mixture should visibly thicken and lighten in color as the emulsion forms. Be patient; this step takes time.
- 7
Process for an additional 2-3 minutes after all ingredients are added, until the Toumieh is thick, fluffy, and opaque, resembling a very stiff mayonnaise.
About 3 min
Cook’s note: The finished sauce should be able to hold its shape when a spoon is dipped into it and should not be runny.
- 8
Taste the Toumieh and adjust the salt level if necessary, adding small pinches and processing briefly to combine.
Cook’s note: The flavor will intensify as it chills, so err on the side of slightly less salt if unsure.
- 9
Transfer the finished Toumieh to an airtight container and refrigerate for at least 30 minutes before serving to allow the flavors to meld and the sauce to firm up further.
Cook’s note: Chilling not only improves the texture but also mellows the raw garlic intensity slightly, creating a more balanced flavor.
Per serving
Nutrition
- Calories
- 111.9kcal
- Protein
- 1.1g
- Carbs
- 6.2g
- Fat
- 9.7g
- Fibre
- 0.4g
- Sugar
- 0.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Toumieh is incredibly versatile! It's a fantastic accompaniment to grilled chicken, shawarma, falafel, or roasted vegetables. For a simple appetizer, serve it with warm pita bread and fresh crudités. You can also thin it slightly with a little extra lemon juice or water to create a zesty salad dressing.
Store Toumieh in a clean, airtight container in the refrigerator. Ensure the lid is tightly sealed to prevent garlic odor from permeating other foods.
Toumieh is best served chilled or at room temperature; it does not require reheating. If it has firmed up too much in the fridge, let it sit at room temperature for 15-20 minutes or stir in a tiny amount of cold water to loosen it.
More recipes
All recipessnack
Cucumber Slices with Cream Cheese
Cool cucumber rounds topped with a smear of cream cheese — fresh and light.
3 min 118 kcalbeverage
Purple Cow
A classic and simple blended beverage featuring grape juice and creamy frozen yogurt. This sweet, frothy drink comes together in minutes for a refreshing treat.
3 min 161 kcalbreakfast
Fruit Salad Bowl
A mix of fresh fruit — banana, apple, and berries — for a light, vegan breakfast.
5 min 197 kcalbeverage
Traditional Turkish Coffee
This recipe makes a rich, strong, and aromatic Turkish coffee, traditionally served in small cups. The coffee is very finely ground and brewed by simmering in a special pot called a cezve. It's a delightful and stimulating beverage.
9 min 26 kcallunch
Peanut Butter Banana Sandwich
Peanut butter and sliced banana on whole wheat bread — simple and energising.
3 min 296 kcalsnack
Crackers with Cheddar Cheese and Olives
Crackers topped with cheddar cheese and served with olives on the side — a simple snack board.
3 min 299 kcallunch
Veggie Cheese Toastie
Warm toasted sandwich filled with cheddar, tomato and a little mustard.
7 min 435 kcal