Toum (Lebanese Garlic Dip)
This dip is for garlic lovers. Toum is usually made with a lot of oil, but I make it with pureed cauliflower or silken tofu with great results. I often serve it with my Ginger Tamari Baked Jackfruit or Tofu, and I make sure that I am not having company that day.
Ingredients
- 1 cup garlic cloves
- ¼ cup lemon juice
- 1 teaspoon salt
- 2 cups steamed cauliflower florets or extra firm silken tofu
Instructions
- Combine all ingredients in the bowl of a blender and process until smooth and creamy.
- Store refrigerated in an airtight container for up to 5 day
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