Healthy Lebanese Mediterranean Garlic Paste (Toum-Style) 🧄
A lighter, protein-enriched version of traditional Lebanese garlic paste, made with labneh and a cornstarch slurry for a creamy, stable texture.
- Author
- Hind Alwan
- Prep Time
- 10 minutes
- Cook Time
- 5 minutes
- Servings
- 16 servings (1 tbsp each)
- Category
- Sauces & Dips
- Cuisine
Lebanese
Ingredients
- 2 tbsp labneh
- 6 garlic cloves, peeled
- 1/4 cup extra-virgin olive oil
- 1/2 tsp salt
- 1 tbsp cornstarch
- 1/2 cup water
Directions
- In a small saucepan, whisk together the cornstarch and water until completely smooth.
- Place over medium heat and cook, stirring constantly, until the mixture becomes translucent and thickens into a smooth paste.
- Remove from the heat and allow it to cool completely before using.
- Add the garlic cloves and salt to a tall mixing container or food processor.
- Blend until the garlic is finely minced and forms a smooth paste.
- With the hand blender running, slowly drizzle in the olive oil, a little at a time.
- Continue blending until the mixture becomes lighter in color and starts to emulsify.
- Divide the cooled cornstarch paste into three portions.
- Add the first portion and blend until fully incorporated.
- Add the second portion and blend again.
- Add the final portion and continue blending until the garlic paste is smooth, creamy, and fluffy.
- Add the labneh and blend briefly until fully combined.
- Taste and adjust the salt if needed.
- Transfer to a jar or airtight container.
- Refrigerate for at least 30 minutes before serving for the best flavor and texture.
- Serve with grilled chicken, roasted vegetables, wraps, sandwiches, or as a dipping sauce.