Toum with crispy shallots, kalamata olives and honey

  • Side
  • 4-6
  • 25 minutes
5.00

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

Ingredients

Metric

Imperial

Toum base

Crispy shallots

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

Garnish

Method

1

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

2

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

  • 400ml of vegetable oil
3

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
4

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

5

Heat the vegetable oil over a medium-high heat

  • 100ml of vegetable oil
6

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

7

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
8

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 

9

Season with flaky salt and freshly ground black pepper 

10

Top with a sprinkle of chopped chives then serve

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