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Toum or Garlic Sauce is one of the most imporÂtant sauces/dips in Mediterranean, and specifÂiÂcally Lebanese, cuiÂsine. Like Spanish or Italian aioli but with a lot more bite, this sauce is the perÂfect accomÂpaÂniÂment to so many dishes, but espeÂcially grilled chicken like shawarma or kebab.
It is incredÂiÂbly garÂlic forÂward, and will absolutely stay with you for hours. But if you’re fine with smelling like vamÂpire repelÂlant for a while, the flaÂvors this sauce imparts are breathÂtakÂing, in large part to the spiciÂness from the raw garÂlic.
While most aioÂlis rely on egg prodÂucts, whether whole or just yolks to help build the emulÂsion, toum is traÂdiÂtionÂally made from oil, garÂlic, lemon juice, and salt.
Throughout my testÂing, I’ve found that using a small amount of the water found in canned chickÂpeas you can help creÂate a much more staÂble emulÂsion, while still keepÂing the dish vegan. This opaque, slightly earthy liqÂuid is filled with long-chain starches that mimic the qualÂiÂties of eggs added to mayÂonÂnaise or aioli.
Try experÂiÂmentÂing with difÂferÂent extra virÂgin olive oils whenÂever you make this recipe and choose which one works best for you. I love to use a medium to full-bodÂied, spice-forÂward olive oil because I think it stands up well against the punÂgent garÂlic and lemon flaÂvors, but I’ve always found that a lighter, delÂiÂcate oil makes a slightly less bitÂter sauce that is great for fish or vegÂgies.