toum

Toum is a Middle Eastern creamy garlic sauce packed with aromatic fresh garlic. This vegan recipe uses a secret ingredient to soften the garlic’s intensity. 

Vegan Toum (Creamy Garlic Sauce) Recipe

Listen, I am a garlic girl through and through. But all you garlic lovers know that raw garlic can sometimes be a bit…intense. The beauty of this sauce is that the potatoes help soften the garlic just a tad and create a wonderfully creamy consistency. I love spreading it on pita sandwiches, serving it with a mezze platter, or—you guessed it—eating it with a spoon. 

Ingredients for Toum

  • 4 medium russet potatoes
  • 1 head garlic
  • 1/2 cup avocado oil
  • 1 cup water
  • Juice of half a lemon
  • 2 tablespoons salt, plus more to taste

How to Make Toum 

  1. Boil a large pot of water.
  2. Peel the potatoes and chop into large pieces. Add 1-2 tablespoons of salt into the water and add the potatoes. Cook until fork-tender.
  3. While the potatoes cook, start the sauce. In a large food processor, pulse the garlic until it becomes a thick paste. With the processor running, slowly pour in avocado oil so it emulsifies. 
  4. Add the potatoes one piece at a time so they incorporate evenly. It should now be fluffy, but fairly thick.
  5. Slowly pour in water until it reaches a smooth, more dip-like consistency.
  6. Once all the potatoes are processed and the dip is creamy, stir in the lemon juice and salt to taste.
  7. Serve with chips, use it as a condiment, in a pita with salad and crispy eggplant, or eat it with a spoon. Enjoy!

What You'll Need

Did you make this recipe? We want to know! Tag us in your kitchen creations on instagram @bakedbymelissa!