Low Sodium Garlic Toum
Transform your culinary repertoire with this "Low Sodium Garlic Toum," a healthier twist on the beloved Middle Eastern garlic sauce. Bursting with bold flavor yet gentle on sodium, this versatile recipe relies on just four simple ingredients—fresh garlic, canola oil, zesty lemon juice, and ice water—to create a luxuriously creamy, perfectly fluffy emulsion. Crafted in minutes with a food processor, this sauce is naturally vegan, heart-friendly, and incredibly addictive. Use it as a savory dip, a spread for wraps and sandwiches, or a marinade to elevate grilled meats and veggies. With no added salt, "Low Sodium Garlic Toum" delivers pure, garlicky indulgence that complements any dish without the guilt.
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Ingredients
- 12 large Garlic cloves
- 1.5 cups Canola oil
- 0.25 cup Lemon juice, freshly squeezed
- 3 tablespoons Ice water
Directions
Step 1
Peel the garlic cloves and cut each in half lengthwise to remove any green sprouts, which can add a bitter taste.
Step 2
Using a food processor, finely chop the garlic cloves. Stop the processor and scrape down the sides as needed to ensure even processing.
Step 3
With the processor running, slowly drizzle in 1 tablespoon of cold water to help puree the garlic further.
Step 4
Add a tablespoon of lemon juice and continue processing for another 1-2 minutes, scrapping the sides occasionally to achieve a smooth paste.
Step 5
Once the garlic is completely smooth, begin the emulsion process: with the processor still running, start adding the canola oil very, very slowly in a thin, steady stream. This is crucial to ensure the mixture emulsifies properly.
Step 6
Every so often, add a teaspoon of lemon juice alternating with the canola oil. For example, after about 1/4 cup of oil, add a teaspoon of lemon juice. Continue this alternating pattern.
Step 7
If the mixture starts looking too thick, add a tablespoon of ice water to loosen it a little while continuing to add remaining oil and lemon juice.
Step 8
Continue the process until all the oil, lemon juice, and water have been incorporated and the toum is fluffy and thick.
Step 9
Transfer the finished garlic toum to a clean, dry container and store in the refrigerator for up to 3 weeks. Use it as a dip, spread, or marinade as desired.
Nutrition Facts
| Serving size | (513g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3145.2 |
| Total Fat 336.1g | 0% |
| Saturated Fat 22.2g | 0% |
| Polyunsaturated Fat 85.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12.6mg | 0% |
| Total Carbohydrate 28.1g | 0% |
| Dietary Fiber 2.6g | 0% |
| Total Sugars 1.5g | |
| Protein 5.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 123.6mg | 0% |
| Iron 1.3mg | 0% |
| Potassium 349.8mg | 0% |
Source of Calories