"No such thing as too much toum". The Lebanese garlic spread better known as "Toum" is theheavenly emulsion of garlic, oil and plain yogurt. Famously served with shawarma, shish tawouk and rotisserie chicken.
6 to 8 Cloves of garlic
2 Tbsp olive oil
1/3 Boiled potato
1/2 Tsp salt
3 Tbsp plain yogurt
Wash the potato, peal and boil it until the inside is soft.
Peel the garlic and cut them in quarters
Place all ingredients in blender and slowly drizzle in the oil
Blend on high for 4 to 6 minutes until the desired consistency
We suggest you keep it in an airtight container, refrigerated. This will make sure it lasts you 1 month.