I’ve been testing some more recipes for culinary goddess Terry Romero for her upcoming international cookbook Vegan Eats World and stumbled upon Toum. I had no idea what it was, so that usually makes me want to make it even more. Come to find out, toum is a Lebanese garlic sauce that is often served with veggies, bread, or as a dip for some type of kebob. It’s similar in theory to the more familiar aioli and the less familiar Greek skordalia (which was coincidentally the very first recipe I tested for this cookbook months ago).
Toum is not for the meek. It is not the condiment to use before a big date. Actually, you may not want to consume toum if you have to see other people at all for the next 48-72 hours. Since after tasting it, it will be impossible to never make it again, my suggestion would just be to feed it to everyone you know. Then you’ll all have dragon breath together.
This creamy white puree has about 18-20 cloves of fresh garlic, salt, olive oil, lemon juice, and the secret thickener *drum roll please*, a touch of potato. Oh and it only makes about 3/4c….and you could probably eat it all in one sitting.
I can’t wait to experiment with this on more than just pita! Steamed green beans immediately come to mind, as does using it as an international helper for a roasted red pepper, arugula, basil, and grilled eggplant sangweech. Something fun and funky with pineapple may be in it’s future as well.
So if you come across some toum, by all means eat it. On everything. When the cookbook comes out, make it. 4 lyf. But for the love of everyone you know, please make sure you have some gum.