Toum with crispy shallots, kalamata olives and honey

  • Side
  • 4-6
  • 25 minutes

This Lebanese inspired creamy garlic toum is best served with fresh, warm bread to mop up all the goodness. Topped with crispy shallots, sun-dried tomatoes and Kalamata olives, then drizzled with honey for a touch of sweetness, this dip is sure to have you coming back for more.

First published in 2024




Toum base

Crispy shallots

  • 100ml of vegetable oil
  • 3 shallots, sliced into half moons
  • 1 pinch of salt, to season




For the toum base, add the garlic, salt and egg white to a food processor and blitz well to combine 


Keep the blender running on a medium speed, then drizzle in the vegetable oil in a steady stream 

  • 400ml of vegetable oil

Once the mix has come together, add in the lemon juice and ice cubes and blend well until the mix becomes light and fluffy. This should take around 30 seconds 

  • 1/2 lemon, juiced
  • 2 ice cubes

Transfer to a bowl and leave to chill in the fridge while you prepare the crispy shallots 


Heat the vegetable oil over a medium-high heat

  • 100ml of vegetable oil

Once hot, add the shallots and fry for around 7 minutes, or until they are golden brown and crisp


Remove the shallots from the oil with a slotted spoon and drain on paper towel then season with salt 

  • 1 pinch of salt, to season

To plate, spoon the toum into a serving bowl, then top with the olives and sundried tomatoes around the edge. Sprinkle over the crispy shallots then drizzle over the olive oil and honey 


Season with flaky salt and freshly ground black pepper 


Top with a sprinkle of chopped chives then serve

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