Toum is a traditional Lebanese garlic sauce that is thick enough to be considered a spread. Its primary ingredients are garlic, canola oil, lemon juice, and salt. The process of making Toum involves emulsifying the garlic and oil, resulting in a fluffy and creamy texture that enhances the flavor of various dishes.

To make a delicious garlic spread, gather the following ingredients:

1 cup peeled garlic cloves (approximately 4 bulbs)
3 cups canola oil (or another neutral oil)
½ cup lemon juice (adjust according to taste)
2 teaspoons kosher salt

Canola Oil: This neutral oil is preferred for making Toum because it allows the garlic flavor to shine without overpowering it. Avoid using olive oil, as its stronger flavor can alter the taste and color of the sauce.
Fresh Garlic: The key to a great Toum is fresh garlic. Look for firm bulbs with no signs of sprouting for the best flavor.

Peel the garlic cloves and trim off any brown roots. If you want to reduce the potency of the garlic, you can soak the cloves in ice water for about 30 minutes before using.

Place the peeled garlic cloves and salt in a food processor. Blend until the garlic is finely minced, scraping down the sides as necessary.

With the food processor running, slowly drizzle in about 1 tablespoon of lemon juice, allowing it to incorporate fully. Then, begin adding the canola oil very slowly, starting with just a tablespoon at a time. This gradual addition is crucial for emulsification.

Alternate between adding the remaining lemon juice and canola oil until all the ingredients are incorporated. This process should take about 10-15 minutes. The mixture should become light and fluffy, resembling mayonnaise in texture.

Once fully emulsified, transfer the garlic spread to a glass container and cover it with a paper towel for a few hours to let it set. Afterward, store it in the refrigerator. The flavors will meld beautifully if you let it chill overnight.

Use a Food Processor: For best results, use a food processor rather than a blender. The food processor allows for better control over the emulsification process.
Add Ingredients Slowly: The key to a successful Toum is to add the oil and lemon juice very slowly. Rushing this process can cause the mixture to break and become liquidy.
Storage: Store your Toum in an airtight container in the refrigerator. It can last for up to 3 months, and the garlic flavor will mellow over time.

Toum pairs wonderfully with a variety of dishes. Here are some ideas:

Grilled Meats: Perfect with chicken shawarma, kababs, or grilled fish.
Vegetables: Use it as a dip for roasted or grilled vegetables.
Sandwiches: Spread it on pita bread or use it in wraps for an extra kick of flavor.

Making your own garlic spread with canola oil is not only simple but also rewarding. This creamy, flavorful condiment can elevate any meal, making it a must-have in your kitchen. With just a few ingredients and some patience, you can create a delicious Toum that will impress your family and friends. Enjoy experimenting with this versatile spread and discover all the delicious ways to incorporate it into your meals!