Vegan Toum or Lebanese Garlic Sauce
An Original Recipe by Lorraine Elliott
Preparation time: 5 minutes
Cooking time: 0 minutes
- 6-7 cloves garlic, chopped
- 1 cup neutral flavoured oil (not olive oil, I used canola)
- 50ml/1.7flozs aquafaba/tinned chickpea water
- 1 tablespoon lemon juice
- 1 teaspoon salt
Step 1 - Place all of the ingredients in a tall jug that can fit your stick blender. Blend on high speed moving the blender in circular motions making sure to make a pass over the oily sections. Within seconds it will transform into a fluffy dip.
Troubleshooting: if your toum doesn't emulsify and become fluffy and white, add another 20ml more aquafaba.