Toum is a beloved garlic sauce that is creamy, fluffy, and packed with flavor. It is a staple in Lebanese cuisine, often served as a dip or condiment alongside grilled meats and vegetables.

The origins of Toum can be traced back to the Levant region, where garlic has been a key ingredient in many dishes for centuries. This sauce is not only popular in Lebanon but also enjoyed in various Middle Eastern countries, each with its own twist on the recipe.

To make Toum, start by blending fresh garlic cloves with a pinch of salt until they form a smooth paste. Gradually add in oil while continuing to blend, creating an emulsion that results in a light and airy texture. A splash of lemon juice can be added for a zesty kick, enhancing the overall flavor.

One of the great things about Toum is its versatility. You can adjust the garlic intensity to suit your taste, whether you prefer a milder flavor or a more robust garlic punch. Some variations even incorporate herbs or spices for an extra layer of complexity.

In Lebanon, Toum is typically served alongside grilled meats like chicken or lamb, and it pairs wonderfully with fresh pita bread. It can also be drizzled over roasted vegetables or used as a spread in sandwiches, adding a delightful creaminess and flavor.

While Toum is delicious, it's important to be mindful of its ingredients. The sauce is high in calories due to the oil, so moderation is key, especially for those watching their calorie intake. Additionally, the strong garlic flavor may not be suitable for everyone, so it's best to serve it alongside other dishes to balance the flavors.