Wow, am I late to this party. I have written two vegan cookbooks and still, for some reason, had never heard of toum.
This magical elixir is my new obsession. In the immortal words of Frank’s Hot Sauce, I put that sh*t on everything.
Okay, so first of all:
What is Toum?
Toum is a sauce made of garlic, and it’s Mediterranean in origin (more specifically, Lebanese). It looks and tastes a lot like mayo or aioli, but it’s completely vegan! It’s made of four ingredients: garlic, oil, salt and lemon juice, much like a mayo would be, but here, it’s the garlic that stabilizes the sauce instead of egg yolks.
Look for it at your local Persian market, though you can probably find it at your big box grocery store, as well. I got mine from the PlantX Market, by a local Vancouver brand called Habibis. Purchase here.
How to make Toum?
I have yet to try making it, but it doesn’t look that hard. Making my own is next!
How to use Toum?
As a spread on sandwiches
As a dip for veggies or falafel
As a dip for french fries
Brush it onto freshly baked bread/rolls/focaccia as they are coming out of the oven
Dot some onto your pizza before it goes into the oven
I have also been adding it to recipes in the place of chopped garlic. So I now like to add it to:
Toum is a sauce made of garlic, and it's Mediterranean in origin (more specifically, Lebanese
Lebanese
Lebanese cuisine is the culinary traditions and practices originating from Lebanon. It includes an abundance of whole grains, fruits, vegetables, fresh fish and seafood. Poultry is eaten more often than red meat, and when red meat is eaten, it is usually lamb and goat meat.
https://en.wikipedia.org › wiki › Lebanese_cuisine
Toum is a staple of Lebanese cuisine, and more than just another condiment. This garlic sauce is great for stirring into soups and pasta, marinating chicken, and tossing with roasted vegetables; it adds an energetic punch of garlic to anything without requiring the hassle of peeling and mincing.
That said, no matter what it is called, toum is a white, creamy sauce that has a texture similar to mayonnaise. In addition, it has a bold garlic flavor that is married with refreshing lemon for a condiment that is buttery smooth and unbelievably delicious.
Im not lying when I tell you I bought 8 tubs 🤭 it is so creamy I had no idea its vegan?! Try it with chips, meat, pizza, eggs, on a sandwich … it goes on pretty much anything!!
Toum is a Lebanese garlic sauce made with just 4 simple ingredients! It's easy to make because the sauce comes together in a food processor and lasts for months in the fridge!
The word 'toum' itself translates to 'garlic' in Arabic, which is a testament to its key ingredient. Across the Middle East, garlic has long held a significant culinary place, not only for its flavour but also for its many health benefits including boosting the immune system and aiding digestion.
It looks and tastes a lot like mayo or aioli, but it's completely vegan! It's made of four ingredients: garlic, oil, salt and lemon juice, much like a mayo would be, but here, it's the garlic that stabilizes the sauce instead of egg yolks.
While aioli is kissed with garlic (and sometimes barely so), toum is unashamedly forthrightly garlicky. It is not for the garlic shy or vampires. It has a fluffy texture, one that you could shape or cut with a knife.
Garlic is a natural blood thinner, so we shouldn't consume large quantities of garlic along with blood-thinning medicines like warfarin, aspirin etc. This is because the combined effect of blood thinning medication and garlic is dangerous, and it may increase the risk of internal bleeding.
If your toum is not emulsifying, you can try the following: While making it in the food processor, process it in 1 cold pasteurized egg to act as the liaison to help make it fluffy. You may need more oil and more high-speed processing to emulsify. Try adding 1 tablespoon of cold water at a time while processing.
The easiest way to fix a broken emulsion is to transfer the ingredients to a tall jug and add 4 tbsp of aquafaba (the liquid in a tin of chickpeas). Now use an immersion blender to blend it all together. Within a few seconds, it should emulsify into a smooth sauce.
If your toum is not emulsifying, you can try the following: While making it in the food processor, process it in 1 cold pasteurized egg to act as the liaison to help make it fluffy. You may need more oil and more high-speed processing to emulsify. Try adding 1 tablespoon of cold water at a time while processing.
Others recommend using it on roasted sweet potatoes, as a dip for veggies or crackers, in place of or with tomato sauce on pizzas or flatbreads, or as a spread to instantly elevate sandwiches and wraps. Slathered on a baguette and baked it also makes for a fun, easy twist on garlic bread.
Use as a condiment: Top just about any dish with black garlic. It's great dolloped on pizza or spread on the pizza dough before adding sauces and cheese. Or, smear it on bread for sandwiches, or serve it alongside grilled meats or fish.
Introduction: My name is Chrissy Homenick, I am a tender, funny, determined, tender, glorious, fancy, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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