Toum Aioli Knoblauchmayonnaise
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Toum: Lebanese aioli

No, I’m not mutating into a beauty blogger here and praise creams for the outer beauty. But if you want to do something for your inner beauty, give this cream a chance, because what you see here in the picture is finest Toum. What it is. Toum is a strong mayonnaise that is in no way inferior to Spanish aioli.

Lebanese aioli meaning

Toum is pronounced “Tuhm” and simply means “garlic” in Arabic. I already said in other recipes that the Arabs like to keep it simple when naming 😄 You’ve probably already guessed – the name is absolutely program in the Lebanese aioli variant, because one thing is definitely included in abundance: Garlic!

Vegan garlic cream

Vegans, by the way, will jump for joy at the ingredient list, because this garlic mayonnaise actually doesn’t use egg yolks or any other animal products, making it vegan. All you need is a whole lot of garlic, vegetable oil and a dash of lemon juice.

So Toum requires few ingredients and is also really very quick to prepare. For me, peeling the garlic (of which you will actually need a whole bulb for this recipe) takes the most time. That’s where I praise the many lifehacks you can find on YouTube. Just put the cloves in an empty jar, put the lid on and shake vigorously. After that, the rough part of the peel is off in any case.

So that the oil later makes a perfect emulsion with the garlic for the garlic mayonnaise, the garlic cloves are first well pureed with a blender. The rest is a piece of cake. If you like, feel free to open a window, because your kitchen will have a charming garlic plume afterwards. 😄

You realize: If you don’t want to give up your social life, then you should better serve Toum with dipping, chicken shawarma, batata harra or even with raclette. But one thing you should never do: smear them on your face 😉.

Toum – libanesische Aioli in einem kleinen Schälchen serviert.
Print Recipe Rezept speichern
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 300 Gramm Toum
Calories 7



  • 50 g  Garlic cloves (approx. 1 bulb)
  • 1 TSP  Salt
  • 3 Tablespoon  Lemon
  • 250 ml Sunflower oil or rapeseed oil


  • Peel the garlic (and remove any unsightly parts).
  • Finely puree the garlic and salt with a hand blender or blender.
  • Add half of the lemon juice and mix with the garlic mixture.
  • While mixing, slowly add 2 tablespoons of oil one by one.
  • Add the rest of the oil very slowly, with pauses, and keep blending in the meantime. Add the rest of the lemon juice alternately with the oil until everything is used up. The oil now combines the lemon juice and garlic. The result is a garlic mayonnaise.


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Calories: 7kcal | Carbohydrates: 0.1g | Protein: 0.01g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Sodium: 1mg | Potassium: 1mg | Fiber: 0.01g | Sugar: 0.01g | Vitamin A: 0.1IU | Vitamin C: 0.1mg | Calcium: 0.3mg | Iron: 0.004mg

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