Low Sodium Garlic Toum
Elevate your culinary creations with this Low Sodium Garlic Toum—a velvety, whipped Middle Eastern garlic sauce that's big on flavor without the excess salt. This healthier twist on traditional toum combines the pungent aroma of fresh garlic with creamy canola oil, zesty lemon juice, and refreshing ice water to create a smooth and fluffy emulsion. Perfect as a dip, spread, or marinade, it’s a versatile condiment that pairs beautifully with roasted vegetables, grilled meats, or warm pita. With only a handful of ingredients and a quick 15-minute preparation, this salt-free alternative is a fantastic way to enjoy the bold taste of garlic guilt-free. Ideal for low-sodium diets, this recipe is easy to make yet utterly irresistible!
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Recipe Information
Ingredients
- 12 large Garlic cloves
- 1.5 cups Canola oil
- 0.25 cup Lemon juice, freshly squeezed
- 3 tablespoons Ice water
Instructions
Peel the garlic cloves and cut each in half lengthwise to remove any green sprouts, which can add a bitter taste.
Using a food processor, finely chop the garlic cloves. Stop the processor and scrape down the sides as needed to ensure even processing.
With the processor running, slowly drizzle in 1 tablespoon of cold water to help puree the garlic further.
Add a tablespoon of lemon juice and continue processing for another 1-2 minutes, scrapping the sides occasionally to achieve a smooth paste.
Once the garlic is completely smooth, begin the emulsion process: with the processor still running, start adding the canola oil very, very slowly in a thin, steady stream. This is crucial to ensure the mixture emulsifies properly.
Every so often, add a teaspoon of lemon juice alternating with the canola oil. For example, after about 1/4 cup of oil, add a teaspoon of lemon juice. Continue this alternating pattern.
If the mixture starts looking too thick, add a tablespoon of ice water to loosen it a little while continuing to add remaining oil and lemon juice.
Continue the process until all the oil, lemon juice, and water have been incorporated and the toum is fluffy and thick.
Transfer the finished garlic toum to a clean, dry container and store in the refrigerator for up to 3 weeks. Use it as a dip, spread, or marinade as desired.
Nutrition Facts
Calories |
3145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 336.1 g | 431% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 85.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 13 mg | 1% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 1.5 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 124 mg | 10% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 350 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
