Toum
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
May 2018