Cannabis Toum - infused Lebanese garlic sauce - is a delicious and versatile edible you can use in lots of different ways.
I love, love, love this Lebanese garlic sauce. I first discovered the unmedicated version of this sauce at the regional Southern California restaurant chain Zankou Chicken. I later learned it is a staple in Lebanese cuisine.
Besides being terrific on roasted chicken like they do at Zankou, I use it on nearly everything! It makes a terrific dip, a sandwich spread, and even a garlicky egg-free vegan substitute for mayonnaise. Likewise you also use cannabis toum in all the same ways.
Fair warning, you MUST love garlic to like this sauce. It is super pungent. But if you love garlic you are going to LOVE Cannabis Toum or infused Lebanese garlic sauce.
A Note on the Garlic for Lebanese Garlic Sauce
Garlic is the star of this cannabis recipe. Likewise you are going to want to use fresh garlic, preferably organic. Do not use the stuff in jars or the pre-peeled cloves which have been treated with preservatives.
Be sure to peel and remove the little nibs on the end of the garlic cloves and any green sprouts too before using in this recipe.
A Note on the Oil for Cannabis Toum
For the non-medicated oil in this recipe, it is best to use a neutral oil such as avocado, grapeseed, canola, safflower, etc. as these will allow the true flavors of the garlic and lemon to shine through. I like to use a neutral medicated oil too but a small amount of infused olive oil can also work if that is what you have on hand.
Store cannabis toum in a covered container in the refrigerator for 3 weeks or more.
A Note About Dosing on for Cannabis Toum
When I first looked into how to make Toum, I was surprised at the large amount of oil it contains. This explains its silky mouthfeel, as the garlic is literally emulsified into the oil.
It’s also a great bonus for cannabis cooks because some of that oil can be substituted for cannabis infused oil, and the garlic’s strong flavor can easily overpower the cannabis… unless you use a LOT of cannabis infused oil.
Because it contains so much oil, this is one of those recipes that gives you a lot of options when it comes to dosing.
The overall combined amount of infused and uninfused oil for cannabis toum is about 3 cups. All you have to do is swap out an amount of regular oil for cannabis infused oil that makes sense for your personal dosing needs.
I wrote the recipe using 1/4 cup of infused oil which give you a dose of about 20 mgs THC per serving IF you used cannabis with 10% THC to make your oil and you used ½ ounce (14 grams) to infuse 1 cup of oil.
Makes about 4 cups or 32 Servings of 2 tablespoons each
Cannabis Toum - Lebanese Garlic Sauce
- Food Processor
- 1/2 cup cannabis oil see note above
- 2 1/2 cups neutral oil see note above
- 1 cup peeled garlic cloves see note above
- 2 teaspoons kosher salt
- 1/4 cup fresh lemon juice
- Place the garlic cloves and salt in a food processor and process, stopping several times to scrape down the sides, until finely minced.
- With the food processor running, slowly drizzle in about 1/2 cup of oil. Stop to scrape down the bowl. Continue processing by drizzling in 1 tablespoon of lemon juice followed by another 1/2 cup of oil. Continue alternating lemon juice and oil until all ingredients are added, taking care to process thoroughly after each addition and stopping to scrape down the bowl frequently.
- Continue to process until the mixture is totally emulsified and you have a smooth fluffy sauce. Store covered in the fridge.