Lebanese Yogurt Toum Garlic Sauce
A toum-inspired garlic sauce built around nonfat Greek yogurt, fresh garlic, lemon, and a measured note of olive oil. Keeps the sharp garlic-lemon identity of traditional Lebanese toum while landing at just 38 calories and 5g of protein per serving — built to live in the fridge and rescue any bowl, wrap, or grilled protein.
Cal
38
Protein
5g
Carbs
3g
Fat
1g
Per serving · 1 of 10 / ~60g
Prep
10 minutes
Total
40 minutes
Method
- 01Add the garlic, lemon juice, olive oil, salt, and ice water to a blender. Blend 20–30 seconds so the garlic breaks down first.
- 02Add the Greek yogurt and blend just until smooth.
- 03Taste after 5 minutes. The garlic will keep blooming, so don't overcorrect too early.
- 04Transfer to an airtight container and chill at least 30 minutes before serving.
- 05Weigh the final sauce if you want exact portions, then divide by 10.
Notes from the kitchen
This is intentionally garlic-forward. If you want it more mellow, use 18g garlic instead of 24g — but keep the lemon. For a thicker sauce, skip the ice water at first and add it only after blending. Storage: Store covered in the fridge up to 5 days. Don't freeze — yogurt sauces split after thawing. Don't microwave. Add cold after reheating the main dish. Pairs well with: shawarma bowls, grilled chicken, roasted potatoes, turkey burgers, or any meal prep container that needs a punchy sauce instead of another sad drizzle of hot sauce.
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