Paleo Toom (Garlic Sauce)
Creamy, bold, and irresistibly garlicky, this Paleo Toom (Garlic Sauce) is a flavorful Middle Eastern classic made perfectly compatible with a Paleo lifestyle. Featuring just five wholesome ingredients—aromatic garlic, fragrant extra virgin olive oil, zesty lemon juice, sea salt, and a splash of ice-cold water—this recipe delivers a luxurious, dairy-free garlic sauce that's as versatile as it is delicious. The key to its fluffy, silky texture lies in the gradual emulsification process, ensuring every bite bursts with bright, balanced flavors. Ready in just 15 minutes, this homemade Paleo Toom is perfect as a dip for fresh veggies, a spread for grain-free wraps, or a sauce to complement grilled meat and roasted vegetables. Make it ahead for even more robust flavor, and enjoy the ultimate Paleo-friendly condiment!
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Ingredients
- 6 large garlic cloves
- 0.75 cup extra virgin olive oil
- 3 tablespoons lemon juice
- 2 tablespoons ice cold water
- 0.5 teaspoon sea salt
Directions
Step 1
Peel the garlic cloves and slice them in half lengthwise to check for any green shoots inside. Remove the green inner cores (if present) to prevent a bitter taste in the sauce.
Step 2
Add the garlic cloves, sea salt, and 1 tablespoon of the lemon juice to a food processor or high-powered blender.
Step 3
Pulse the mixture until the garlic is finely minced and begins forming a paste. Scrape down the sides as needed.
Step 4
While the food processor is running, very slowly drizzle in about 1-2 tablespoons of olive oil. Follow this immediately by adding 1 teaspoon of the remaining lemon juice and 1 teaspoon of ice-cold water.
Step 5
Continue the emulsion process by alternately adding small amounts of olive oil, lemon juice, and cold water in a slow and steady stream while the processor runs. This gradual method ensures the mixture stays emulsified and forms a smooth, creamy texture.
Step 6
Once all the olive oil, lemon juice, and water are incorporated, stop the food processor and check the consistency. The mixture should be fluffy and hold its shape. If it’s too thick, add a few drops of cold water and blend again.
Step 7
Taste the toom and adjust the salt or lemon juice, if desired.
Step 8
Transfer the Paleo Toom into an airtight container and let it rest in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Step 9
Serve as a dip, spread, or sauce with your favorite Paleo-friendly dishes. Store leftovers in the refrigerator for up to 1 week.
Nutrition Facts
| Serving size | (293.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1503.9 |
| Total Fat 168.1g | 0% |
| Saturated Fat 24.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1169.0mg | 0% |
| Total Carbohydrate 15.1g | 0% |
| Dietary Fiber 1.3g | 0% |
| Total Sugars 1.1g | |
| Protein 2.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 62.7mg | 0% |
| Iron 0.6mg | 0% |
| Potassium 190.3mg | 0% |
Source of Calories