Toum (Lebanese Garlic Sauce) - 4 Ingredients + Easy Hack | Vegan Cultures

Toum is the ultimate garlic sauce. 4 Ingredients, no eggs, no dairy. I'll show you how to make it in a food processor, plus an easy hack to blend it in less than 60 seconds!
FULL RECIPES
Toum (Food Processor): bakinghermann.com/all-recipes...
Toum (Immersion Blender Hack): bakinghermann.com/all-recipes...
EQUIPMENT
My Food Processor: amzn.to/3ozRL2E
My Immersion Blender: amzn.to/3qeVu6O
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Website: bakinghermann.com
Chapters:
00:00 Intro
00:39 What Is Toum?
00:56 Food Processor Toum
02:55 Immersion Blender Hack
04:07 Fix a Broken Toum
04:47 Tasting
06:39 End
(as an Amazon Associate I receive a small commission from affiliate links)
Edit by Simeon Leeder
#toum #garlic #kitchenhacks

[@grandpied]

I wish all YT videos were this way. Quick and to the point. Without goofy YT sound effects, long intros and outos, begging for likes and subscriptions, life stories and dramas. Just easy recipes made with on-hand ingredients, and I was going to use a stick blender anyway, but pre-soaking garlic to remove skins easier was a bonus tip. Chef Hermann, covers everything leaving you wanting more next time.

[@BakingHermann]

You can't imagine how motivating this is to read. I'm only starting out on KZbin and a lot of the advice I am getting is to add exactly the things you don't want to see/hear. So I'm glad I left those out ☺ Will try to keep it this way and focus on the food first.

[@Soulstice1319]

@@BakingHermann I totally agree with the first person's comment and your sentiment. Please follow your instincts! I think this style in which you've presented is SO much classier, engaging, and easy to watch + listen to, compared to those obnoxiously loud videos that populates this platform. Keep it up! and all the best for your youtube journey!

[@BakingHermann]

@@Soulstice1319 that means a lot! Thanks for the motivation!

[@antia1982]

⁠@@BakingHermann Hola ! I just discovered your channel and I can already agree with the comments here 🫶🏻 For real !! Thank you a lot ! At the beggining of the video, when you used the blender I was already asking myself « will it be possible with a regular simple mixer ? » Some seconds later you answered my questions .. and more ! Keep this great work up please ! This really helps A LOT and it inspires me to innovate even more even when having kind of a low budget and time hehe (new vegan suscriber to your wonferful channel 🙏🏼)

[@BakingHermann]

@@antia1982 thanks for the wonderful comment ☺️ super motivating!

[@sammyrnaj]

Hermann, I'm Lebanese & enjoy your podcasts. I never subscribe to avoid bells & whistles on my phone. I love garlic & eat it raw with my stews. But permit me to give you a tip on this one: to add less oil in increasing the volume, we add a soft-boiled potato. It is neutral, binds better, & causes no indigestion for anyone who eats a lot of garlic like me.

[@LAKSHMIANGELES]

HEY THNX FOR THE TIP! I WAS WONDERING HOW TO DECREASE ALL THAT FAT.👏🏼👌🏽🤌🏽👍🏾 TOO MUCH OIL MAKES US FAT😉 🌺✌🏽💚🌺

[@bella_m23]

Some recipes call for cooked cornstarch but yeah, I like the idea of boiled potato better

[@jaazercortes9378]

Yes too much oil..not good sir

[@kalakala10011]

Ty for the tip, Im making this for a party and obviously its going to be a lot cheaper bulked out with some potato.

[@koorka]

Great tip, because although toum is my most favourite dip, it does give me heartburn.

[@dumitriudaniela]

I am Romanian and we make the same garlic sauce in the Danubian and Black Sea coast part of the country, using vinegar instead of lemon. It is an ancient sauce that probably came to Romania through Turkish and Greek people who inhabited this area and it is called SARMUZAC. It is traditionally eaten with fish soup (chorba) or any fried fish.

[@bawla]

What are the ratios of the ingredients for sarmuzac?

[@kamilmusalat]

Makes sense Chorba in Arabic means soup, most likely influences from the Middle East as you say

[@annwhite1]

@dumitriudaniela The name practically means the same as Toum : Sarmisak means Garlic in Turkish.

[@Tekukuno]

Interesting. I'll try with vinegar next time. It's delicious with the lemon juice but I'd like to change things up next time, maybe add some spices too.

[@AriesMars]

In Catalonia All - i - Oli sometimes we use lemon and sometimes we use vinegar, some people may use sunflower oil or soft flavored olive oil, and grinded black pepper to give a little bit of flavor.

[@deborahclayton3101]

I was chatting with a young guy as we flew across Canada a few years ago. His family had immigrated from Lebanon when he was a kid. FOOD came up in conversation. He asked me if I’d ever heard of Toum, I had not. When I got to my destination I did go on line to find it and what an OMG moment that was! All my garlic loving friends were as amazed as I was and all of us have continued to make it. Fabulous

[@maryfarwell265]

Well coming from a lebanese I can give you an advice. For protein lovers you can put egg withes to make it more fluffy and balance the flavors of garlic and lemon and it will help with the emulcification process too. And for my vegan friends switch the egg whites with potato starch that you will mix with water and put it on the stove until it has a gelatine like consistancy and boom it does the trick . You will thank me later😉

[@BakingHermann]

Sounds very intriguing, thanks for sharing!

[@kms32690]

Interesting! I’m not vegan but I’m scared of using raw egg whites so maybe I’ll try the potato starch one. But yeah some additional protein would be nice, I’m so indecisive, maybe I’ll try both 😅

[@stevia99]

Aquafaba can substitute for egg whites too, if you’re happen to be using chickpeas for something

[@laforgiatrice]

Thank you!

[@philparisi9175]

You just made mayonnaise with garlic in it

[@sailorgirl2017]

The second technique is how I make mayonnaise. In 20 years I've only had it not come together 3 times...so I turned it into a Caesar salad dressing.OMG!! I love the aqua fava hack!! Sundays are food prep day - salsa, mayo, hummus, tzatziki, pickled onions, tomato confit, any chili oils, fresh cheeses, and yogurt. I always keep my aqua fava (make hummus from dry chickpeas) for soup in the week! Thanks for that hack!

[@HadrianGuardiola]

I aspire to your level! 💪

[@sailorgirl2017]

It's taken years to gain the confidence. Try something new every once in a while and add it to your repertoire. Worst case scenario you learn something. Don't give up trying. At 60 I finally learned to make a pie crust. :) Thank you for the kind words, Hadrian! @@HadrianGuardiola

[@edelleaa]

both techniques are used to make mayonnaise. and in both cases here its just garlic instead of egg basically. ive never had my mayo not come together but its a great idea to use it in a salad dressing if it happens, i never thought of that!

[@LinA-it9vd]

I want to have dinner at your place please!

[@sailorgirl2017]

☺@@LinA-it9vd

[@Tekukuno]

I made this using the immersion blender method and now I have a new favourite thing in the world.

[@user-xe7wd1wt7f]

Hi, another way of peeling garlic is to chop the garlic in half, place in a bowl and microwave for 30-40 seconds. I then squeeze the garlic out of the husk. I do get my fingers a bit hot but I don’t mind. As for your recipes, these are brilliant. My background is Middle East origin, dad was Greek Egyptian and mum Cypriot Greek so I know a lot about this food. Keep spreading the recipes please, you’re doing it in a modern and brilliant way 🌷🇬🇧🇨🇾🌷Maria

[@BakingHermann]

Sounds great, thanks for the tip!

[@CraftyVegan]

I just partially smash the clove with the broad part of the knife (pressing the knife with my palm with the sharp edge facing away from myself of course) and it crushes the clove and the paper peels away so easily. You can use a metal spatula to press the garlic if you’re concerned about sharp edges though.

[@koorka]

​@@CraftyVeganthis is what I do too. No soaking needed.

[@negkoray]

@@CraftyVeganthis is literally the easiest way to do it. Adding any more steps is just not as fast.

[@utaeyokujou6290]

that's what in my family we simply call a garlic paste. always using the mortar and pestle since it tastes so much better. then for a garlic sauce we add sour milk, or Bulgarian yogurt. goes amazing with meats and many other foods, similar to tomato

[@kathleenruiz2665]

So glad KZbin put your video in my feed. I love quick to the point vegan whole food plant based recipes and I’m looking forward to other recipes you post.

[@Lpet]

SO good! Love the immersion blender hack. Served the Toum with roasted veggies & tofu made from chickpea flour; fantastic. Thank you!

[@User-su3ut]

This is one of the best cooking videos for the home kitchen. Straight forward and to the point, also considers common faults.

[@KarleneHaynes777]

Happy to see you doing longer videos. Even happier they are plant based. I need recipes. Thanks much.

[@BakingHermann]

Full recipes are in the description ☺ Thanks for tuning in!

[@stef1lee]

That stuff is amazing. It is so good with fried cauliflower with sumac, shwarma, and fresh warm pita. I think I love pretty much all the Mediterranean dishes I've had. In America, you are only exposed to so many, but for what I have had, it's all soooooooooooooooo amazing and I could live on it forever. Yum!

[@kmduarte2005]

Yum!! This is going to be something I keep in the fridge at all times. No more store-bought. Thanks for all of these tips and options.

[@MummaMia5]

Hey there, new to your channel and subscribed. No weird music, unnecessary rants, just good food talk to share to love of a plant based life. Love this recipe! Tried the immersion blender and it worked a treat. Loo forward to lots more delicious recipes.

[@ayidas]

What did you eat it with?

[@JM-bb4eu]

TOUM!!!! Fabulous recipe and video, thank you so so much for sharing with us!! So excited about this…gonna make it!

[@vdomuz]

Was für ein WUNDERBARER Kanal. Richtig gut. Die Rezepte sind grandios erklärt, Bildsprache toll, alles auf den Punkt und dann noch ein bisschen Kulturkunde zum Schluss. Ich bin vollends begeistert. Deine Leidenschaft fürs Essen kommt total rüber. Ich bin froh deinen Kanal gefunden zu haben....und ich bin noch nicht mal Veganerin oder Vegetarierin. Bitte mach weiter so! Du bist ganz WUNDERBAR!❤

[@rsstenger5113]

Thank you 🥰 I've been making Toum sauce according to your immersion blender recipe. It's now a stable sauce in our kitchen. Delicious and quick to make. Love it!

[@Away4Ever]

Really comfortable conversation in your kitchen! Love this format.

[@lucid1305]

I love this. Its healthy and simple.

[@sandracrasto4544]

Loved the blender version. I can now make a small quantity and finish quickly. I made it today and was very very happy with the outcome. I also make the first version but cannot finish it quickly. This is surely a recipe to bookmark. Thanks a ton.

[@llyranor]

I've never made an emulsion before, and the immersion blender recipe was super easy to do on the first try. Thanks for this.

[@emmahardesty4330]

Toum seems very appealing, with unlimited uses. Big thank you for clear info. I'm a pretty good cook of many years and you've taught me a few things here.

[@programma8]

I used to live in Dubai ages ago and your video brought back memories of Toum- thank you for sharing it and I will be trying to make it home-wishing you all the best!!

[@tumerica]

Absolutely great--brilliant explanation, fun to watch, great hacks--am now a fan!

[@jamesfwilliamson]

Thanks for this recipe! I used the immersion blender method and it worked first time. Tastes so good!

[@BakingHermann]

Awesome! That’s my favourite way. So quick and you can make a big batch and then just keep it in the fridge

[@shockwave1986]

Just did the immersion version as well and it was smoother and easier ! Amazing thanks

[@JohnSebastienTaylor]

Thanks for the tricks! I can’t wait to try some of the tricks I learned here. I only want to add that for food processors , several have a plunger with a hollow core and a small hole, this is to assist with drizzling the oil in situations like this. I hope this helps those like me that can’t drizzle oil for a measuring cup consistently.

[@Tekukuno]

Wow, looks wonderful, can't wait to try it.

[@sue.F]

Great video, handy time-saving tips. Thank you.

[@shockwave1986]

Just did this and it was amazing. Thank you ❤

[@DianeNalini]

Loved the hack at the end to fix a broken emulsion! ❤

[@kirune]

in Catalonia we make it without the lemon. We call it [allioli], which comes from [all i oli], which directly translate for [garlic and oil]

[@PayalsPassion]

thank you so much.I tried it the blender style and it turned out to be perfect.

[@deviantshade]

i'm new to this sauce recipes. You described everything very well the other creators missed. I did the hand blender and its amazing

[@chambersstevens3135]

This is fantastic! Can't wait to try.

[@Naito31]

ALWAYS LOVED YOUR PERSONALITY!! FINALLY GETTING TO SPEND A FULL KZbin VIDEO WITH YOU, AMAZING EXPERIENCE, I WISH YOU WERE THERE FOR ME TO TEACH EVERYTHING ELSE ABOUT LIFE APART FROM COOKING HAHA.

[@BakingHermann]

haha legend 🙏

[@catecurl3790]

Welcome to my KZbin feed 😊 🎉 Today I found your chanel and straight away, I enjoyed your solid informative easy way. Thanks for that, I have subscribed( which I don't always readily do) and look forward to learning a whole lot of your plant based deliciousness! ❤

[@vanduraful]

That immulsion save is amazing! Thank you!

[@lindakooistra1889]

This seems a perfect base for ranch dressing adding spices and love, this makes my heart sing! This could be good for lemony Alfredo!

[@Lloiita]

I LOVE this vid. All I have been asking for. Thank u❤

[@HeenaGohel-vd3wj]

I i used to go to my favourite Lebanese place just to buy extra pots of Toum. Now i dont need to. Thank you so much for sharing this recipe, especially the immersion hack!

[@francestaylor9156]

I LOVE THIS CONDIMENT. I finally have a name to it. Thank you.

[@NickCombs]

I like the mortar & pestle method because it does the best job of breaking down the garlic into a cream (even w/o oil!). Plus I can just bash the paper off w/o needing to peel them. Oh, and I can make a small amount at a time.

[@Falaq2010]

I tried to make many times but failed but with your recipe measurement I tried with food processor and without using chick pea can water I was able to make and I got successs , I can’t express how happy. I am today! Thanks so much .

[@DeclareLimitlessAbundance]

I found his video very helpful also. Creat it successfully as well as made the broken one into a garlic hummus veggies dip

[@permaculturemom9848]

I LOVE this stuff! Now I know how to make it! Thank you!

[@MarleneEllis1]

Lovely to see you here instead of on facebook. I love your ideas.

[@tangilegall3609]

I am amazed how cultured you are. thanks for your videos.

[@khajajaweed5482]

I love your recepies they are quick and productive i definitely try 😊

[@BakingHermann]

Thank you!!

[@tessagunputh8972]

Excellent description and instructions thank you

[@user-xe7wd1wt7f]

I made Toum last week for some canapés but just for extra layer of flavour I added chopped sundryed tomatoes in oil (the soft ones and puréed). It was fabulous. Just a variation to this delicious spread 🎄🇬🇧🎄 Maria

[@dawna8695]

Love this so much! Also just saw your tutorial on making tofu with lentils.👍Liked and subscribed.✌

[@Sniffles75]

Just started my Plant Based lifestyle again. You are a blessing. Looking forward to more...

[@maryhansen7021]

🤩thanks for the hack!

[@tomhamp2915]

Outstanding!!!

[@scastellanos7923]

I searched up "fluffy meditarean sauce" after trying it at a restaurant. After watching the video, I was still skeptical how easy it looked to make. I'm now having it with my lunch! I followed the hack version and had no issues making it, it was so simple! This made my day, thank you!

[@LisadeKramer]

I learned about Toum from an Australian. I love the hack which I also use for mayonese.

[@bronxkies]

I had the Trader Joe’s version and was obsessed so I can only imagine what authentic, traditional Toum tastes like. I gotta try making this!

[@LPKJFHIS]

Finally got it the second time around - took my time and it turned out great. Just finished making shwarma wraps using the toum as the binding. Cheers!

[@tiffanyh1274]

What did you do wrong the first time and what did you do right the second time? I tried to make it twice about an hour ago and I failed. What kind of oil did you use?

[@howiewill]

Looks delicious! I’m gonna have to try this!

[@fjordhellas4077]

Awesome recipe Hermann! Thanks! I just love Lebanese food! I was in beautiful Lebanon 10 yrs ago for my study abroad year. The best year ever! Awesome food, kind, generous People, gorgeous nature and amazing Beirut Mediterranean lifestyle( just like Barcelona but the food is way superior in Lebanon ) and yet a hop away from the skiing slopes! Please give us more Lebanese recipes ! Greetings from Oslo!

[@wasimjaved7104]

I was searching for your channel for last few days after I saw a short clip somewhere. Great channel. Many cooking channels are there but you say wunderbar at the end 😄 . Go on mate.

[@BakingHermann]

Haha cheers 🙏

[@ramshaibrahim6303]

Tried it and it turned out amazing ❤️ thankyou

[@user-iv6uu2wz7q]

An Excellent video / Highly Recommended / Thank You Very Much For Sharing /

[@philwang2835]

OMG I love toum! made it once myself using a food processor and it took ages so I never attempted it again. But your hack looks promising! gona try it out one day.

[@flatteringkitchen]

Another new subscriber here 👍👍 I like the way you do your videos, short and understandable. Great job😊😊 and great recipe, I am in love with garlic😊

[@aprilrains9921]

Been looking for this recipe for years...you got a new subscriber

[@loveofinquiry8067]

Love garlic will definitely make, thank you!

[@repbacchista]

I have subscribed in this channel because this recipe is a fundamental as it can be.

[@tstevens6554]

Im pretty sure that this is the absolute best condiment I have ever encountered.

[@Artvideojunkie]

Omg. Thanks for helping me not waste my time and money!! I made this off of some internet recipe instructions and their video and it came out watery. They said dont use a emulsifier (i didnt at first) and their suggestion was to use 1-2 boiled potatoes for helping consistency if its watery. I didnt have potatoes on hand. But I saw this video looking for help with my liquified mess. Dumped my liquidy ingredients in a tall cylinder, grabbed a emulsifier and added bits of canned garbanzo juice a little at a time and now its perfect white and fluffy. It Was looking like a separated curdled mess before. Thanks so much!❤😅. Now it taste great 🎉

[@lisetsanchez1989]

Hola, recién acabo de encontrar tu video. Eres en verdad cautivador!!!! Y no solo por tu linda cara, es tu carisma, tu personalidad....sigue asi, siendo tú, y tendrás miles, millones de suscriptores. Y no es exageración. Es que atraes, atraes de la mejor manera posible, siendo tú. La mayoría de youtuvers, por no decir que todos, son tan falsos. Y me molesta que desde el inicio del video, sin saber si a una le va a gustar el vídeo, piden likes y suscribirse. ¡Que bueno es encontrar a una persona totalmente diferente!!! Es como un respiro, en medio de tanta falsedad que hay en KZbin. Sigue siendo así, no cambies nunca, y tendrás garantizado el exito en tu metas.

[@kcbknitter]

Oh thank you for this. I have been trying to figure out why my Toum with a hand blender would not work. I usually use extra virgin olive oil. When your recipe said specifically not to use that, I used avocado oil, AND IT WORKED! Thank you for being specific about that.

[@Hauggyful]

Thanks, had some in a Lebanese restaurant and I love it.

[@foodreich2459]

Boah toll, das werde ich ausprobieren. Danke für die tolle Idee

[@BakingHermann]

Gib bescheid, ob's geschmeckt hat ☺

[@aslamsayed1221]

Wow I have tried make just as per your recipe and it has turned out just Yammy thanks for sharing this recipe

[@fairynelly4427]

Y'a, man Im all about it! Plant based dishes .Thank you.

[@daizyduke12]

Thank you. I love toum

[@atulpatel2850]

I will have to make this. Thanks.

[@lynnevoyle]

YUM! I did not know there was such a thing. I can’t wait to make it and eat it with everything. ❤️

[@graceweston4795]

You wonderful magical human. This is the best sauce I’ve ever had I love you x1000000 thank you for this recipe

[@shyft09]

Amazing tip with the chickpea water, never heard of that

[@htimsid]

Your videos are really excellent!

[@rozchristopherson648]

Thank you for this recipe. ❤

[@spinachtriangle]

AH amazing, a while back I saw an aglio e olio recipe on a pasta channel that prepared it using the same method... this is the only way I make it now... will try your fluffy hack

[@fabe61]

I’m not vegan but my girlfriend is, so I always look out for good vegan recipes. You won me over to your channel when you showed a potential fix for if the cheated version breaks and doesn’t emulsify - this kind of forward thinking for the audience is such a clear sign of quality.

[@Alexie24Alexie]

I'm gonna try this looks and sounds good

[@hollywebster6844]

Great tip for repairing a broken toum! Thanks!

[@MC-gt6yp]

Brilliant hacks! Thank you

[@GeorgPichler]

as an alternative to the emulsification hack with aquafaba I would suggest a 1/2 to 1 tablespoon of mustard. Shouldnt impact the flavor too much and is usually a staple in most kitchens. This is intended for situations where you dont have a can of chickpeas at the ready or dont want to open one just for the aquafaba.

[@angelusvastator1297]

Toum + grilled chicken = heaven

[@onesweetworld9]

This was awesome

[@ainhoaaparicio3729]

Wunderbar ❤❤. Very instructive.

[@Trenchant468]

Your channel is what I’ve been looking for-PBWF, but interesting and attractive food.

[@TheFarkhondeh]

The😢best recipe ever thank you so much 😊

[@mariannna3]

I tried this twice, the first time was a success but the second time, the sauce broke. However i was able to salvage it with aquafaba! Thanks so much for your tips

[@Sonicman415]

Beautiful video. Toum is sooo good.

[@JacquelineHahn1]

love that hack

[@MondoFowler]

jaw dropping at the garlic peeling hack!😲