Sugar-Free Garlic Toum
Experience the bold, creamy decadence of Sugar-Free Garlic Toum, a healthier twist on the classic Lebanese garlic sauce that's perfect for elevating your meals. Made without added sugars, this gluten-free, dairy-free recipe features fresh garlic cloves, tangy lemon juice, and a silky emulsion of neutral oil, creating a fluffy, flavorful spread that's effortlessly smooth. With a simple technique requiring just a food processor, you'll master the art of emulsifying garlic into a luscious, rich sauce with only 15 minutes of prep time. Ideal for pairing with grilled meats, roasted vegetables, or warm pita bread, this sugar-free toum is a must-have condiment that packs a bold garlicky punch while staying wholesome. Plus, it stores beautifully in the fridge for up to two weeks, letting you enjoy its robust flavor again and again.
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Recipe Information
Ingredients
- 8 large cloves Fresh garlic cloves
- 0.5 teaspoon Salt
- 3 tablespoons Lemon juice
- 2 tablespoons Ice water
- 1 cup Neutral oil (e.g., sunflower or grapeseed)
Instructions
Peel the garlic cloves and slice each clove in half lengthwise. Remove any green sprouts found inside the garlic, as they can cause bitterness.
Place the garlic cloves and salt in a food processor. Pulse to finely mince the garlic, scraping down the sides as needed to ensure even processing.
Once minced to a fine paste, add 1 tablespoon of lemon juice and pulse again. This will help to emulsify the garlic and begin the creamy texture process.
With the food processor running on low speed, very slowly drizzle in 1/4 cup of the neutral oil in a thin, steady stream. Patience is key to creating the emulsion.
After the initial oil addition, follow with 1 tablespoon of ice water. This helps in stabilizing the emulsion.
Continue the process by alternating between slowly adding another 1/4 cup of oil and the remaining lemon juice, followed by ice water, allowing each addition to fully emulsify into the garlic paste before proceeding with the next.
Finish by slowly drizzling in the remaining 1/2 cup of oil, ensuring everything is well-incorporated. The garlic should transform into a creamy, fluffy toum.
Taste and adjust the seasoning if necessary. The toum can appear strong in flavor but mellows over time.
Transfer the toum to an airtight container and refrigerate for at least 30 minutes before serving. The flavor develops further and the texture firms up when chilled.
This garlic toum can be stored in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
2124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.8 g | 304% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1202 mg | 52% | |
| Total Carbohydrate | 24.4 g | 9% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 1.1 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 302 mg | 6% | |
*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.
