Ingredients Condiments Toum Be the first to rate & review! Think of toum as an ancient Arabic version of aioli, minus the eggs and with a much stronger garlic punch. Just two ingredients, garlic and grapeseed oil, create the smooth emulsion here. This recipe comes from Maydan in Washington, D.C., where a variety of dips are served platter-style with flatbread and whole roasted chicken. Slideshow: More Garlic Recipes By Gerald Addison and Chris Morgan Updated on May 1, 2018 Print Rate It Share Share Tweet Pin Email Think of toum as an ancient Arabic version of aioli, minus the eggs and with a much stronger garlic punch. Just two ingredients, garlic and grapeseed oil, create the smooth emulsion here. This recipe from Maydan has a variety of dips served platter-style with flatbread and whole roasted chicken. Photo: Cedric Angeles Total Time: 5 mins Yield: about 1 1/2 cups Ingredients 1/2 cup garlic cloves (about 20 cloves) 2 1/2 teaspoons kosher salt 1 1/4 cups grapeseed oil, divided 2 tablespoons fresh lemon juice, divided Directions Combine garlic and salt in a food processor. Process until very finely chopped, about 10 seconds, stopping to scrape down sides of bowl as necessary. With processor running, drizzle in 5 tablespoons oil, and process until blended. Add 1 tablespoon lemon juice, and process until well combined, about 30 seconds, stopping to scrape down sides as necessary. With processor running, slowly drizzle in remaining oil in a thin stream, and process until fully blended. Add remaining 1 tablespoon lemon juice; pulse to combine. Cover and chill until ready to serve, up to 1 day. Rate it Print