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Lebanese garlic cream (toum)

Lebanese garlic cream (toum)

If you love garlic as much as we do, this may quite possibly be your new favorite keto side dish. This irresistible Lebanese version of aioli is armored with a heavenly fluffy and smooth texture with a fresh touch of lemon.
September 4 2019 recipe by , photo by Frida Ström, nutritional review by in Recipes, Side dish

Lebanese garlic cream (toum)

If you love garlic as much as we do, this may quite possibly be your new favorite keto side dish. This irresistible Lebanese version of aioli is armored with a heavenly fluffy and smooth texture with a fresh touch of lemon.
USMetric
4 servingservings

Ingredients

  • 2 2 garlic clove, crushedgarlic cloves, crushed
  • 2 tbsp 2 tbsp lemon juice
  • ½ tsp ½ tsp salt
  • 2 2 egg whiteegg whites
  • 1 cup 240 ml light olive oil
  • ½ tsp ½ tsp sumac (optional)
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Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Add crushed garlic, lemon juice, salt and egg whites to a tall and narrow mixing bowl or beaker.
  2. Use an immersion blender to mix thoroughly until white and fluffy — it takes about 1 minute.
  3. Pour in the oil in a thin stream while you keep blending. The garlic cream is ready when it's thick, white and fluffy. Top with some sumac or chili powder.

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4 comments

  1. 1
    Melanie
    April 30 2020
    It was really good! Will be making it again for sure!!
    Reply: #2
  2. 2
    Reply to comment #1 by Melanie
    Kristin Parker Team Diet Doctor
    April 30 2020

    It was really good! Will be making it again for sure!!

    Glad you enjoyed it! I need to add this to our dinner plans too!

  3. 3
    Anne
    November 9 2020
    Been making toum for years always make it at family functions and there are 50 of us. I use a kitchen whiz add one or two garlic bulbs but never use egg white but do now some people who do. Its the perfect accompaniment for BBQ chicken.
    Reply: #4
  4. 4
    Reply to comment #3 by Anne
    Crystal Pullen Team Diet Doctor
    November 9 2020

    Been making toum for years always make it at family functions and there are 50 of us. I use a kitchen whiz add one or two garlic bulbs but never use egg white but do now some people who do. Its the perfect accompaniment for BBQ chicken.

    I love the idea of a batch of this for 50!!

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