Lebanese Dips Beyond Hummus: My Nashville Kitchen Adventures

Alright, let’s talk dips. Hummus. We all know it, we all (mostly) love it. It’s like the celebrity ambassador for Middle Eastern food, and honestly, it does a pretty good job. But here’s the thing, and it’s something I’ve been mulling over since my culinary horizons expanded beyond what was easily available back in the Bay Area: focusing only on hummus is like saying you know American food because you’ve had a burger. It’s a great start, a delicious one even, but man, you’re missing out on a whole universe of flavor. And specifically, the universe of Lebanese dips is so vast and vibrant, it deserves its own spotlight.

When I moved to Nashville, I was excited about the music scene, the creative energy, all that good stuff. But I also found myself on a mission to recreate and discover the diverse food experiences I’d grown accustomed to. My little rescue cat, Luna, often sits by my feet in the kitchen, probably wondering what concoction I’m whipping up next. Lately, it’s been a deep dive into Lebanese mezze. It started with trying to perfect my own hummus (a never-ending quest, let me tell you), but it quickly spiraled into exploring all the *other* incredible spreads and dips that Lebanese cuisine has to offer. It’s a journey of taste, texture, and a bit of culinary history, and it’s been fascinating. I mean, as a marketing guy, I appreciate a good brand (hummus, you’re a star!), but I also love uncovering those hidden gems that offer so much value.

So, what’s the plan here? I want to take you beyond the chickpea-tahini comfort zone. We’re going to explore some truly delicious, sometimes surprising, and utterly addictive Lebanese dips that I’ve come to adore. I’ll share what makes them unique, a bit about their character, and maybe some tips I’ve picked up trying to make them in my own Nashville kitchen. Think of this as your friendly guide, from one food enthusiast to another, on expanding your mezze repertoire. Because trust me, once you try these, your appetizer game will never be the same. You’ll learn about smoky eggplants, spicy red pepper concoctions, tangy yogurt cheeses, and even an intensely fluffy garlic sauce that could ward off vampires for miles (in the best way possible, of course).

Unearthing the Treasures of Lebanese Spreads

Why We Need to Talk About More Than Just Hummus

Hummus is fantastic, truly. It’s creamy, it’s versatile, it’s the dependable friend in the world of dips. But its sheer global popularity, while deserved, has inadvertently cast a shadow over a whole family of equally deserving, incredibly flavorful Lebanese dips. It’s like that one hit song from a band with an entire catalog of masterpieces. Here at Chefsicon.com, I feel it’s part of my mission to dig a little deeper, to nudge us all to explore the full spectrum. The Lebanese mezze tradition isn’t just about one or two items; it’s a vibrant tapestry of small dishes, each with its own personality, designed for sharing and lingering conversations. It’s a social experience as much as a culinary one, and the dips are central characters in this delicious play.

Think about it – the beauty of a true mezze spread lies in its diversity. You have different textures, from the ultra-smooth to the slightly chunky. You have a range of flavors: the earthy, the tangy, the smoky, the spicy, the herby. This variety is what makes it so engaging. If hummus is your only reference point for Lebanese dips, you’re missing out on this incredible interplay. It’s like looking at a complex marketing campaign and only seeing the tagline – you miss the strategy, the different channels, the nuanced messaging that makes it all work together. Each dip contributes its unique note to the overall harmony of the meal. It’s a disservice to such a rich culinary heritage to let one star outshine all the others, no matter how bright that star may be. So, let’s broaden our horizons, shall we? There’s a whole world of flavor waiting.

My own journey into this was a bit accidental. I was trying to impress some friends with a homemade mezze, and I realized I couldn’t just serve three types of hummus (though, tempting). That pushed me to research, to experiment, and to ultimately fall in love with the sheer variety available. It made me question, why isn’t muhammara as famous as hummus? Why isn’t labneh a staple in every household outside the Levant? Maybe it’s a marketing thing, or maybe it’s just that good old human tendency to stick with the familiar. Whatever the reason, it’s time for a change. These dips aren’t just food; they’re stories, they’re tradition, they’re a connection to a vibrant culture. And they are, above all, incredibly delicious.

Baba Ghanoush: The Smoky, Dreamy Eggplant Dip

Okay, if hummus is the king, then Baba Ghanoush is definitely the queen of the mezze table in many people’s eyes. And for good reason. This isn’t just some bland mashed eggplant situation; it’s a smoky, creamy, tangy delight that can be utterly transcendent when made well. The name itself is quite poetic, often translated as ‘pampered papa’ or ‘coy daddy,’ hinting at its smooth, alluring texture. The absolute, non-negotiable key to a brilliant Baba Ghanoush is achieving that deep, pervasive smoky flavor from the eggplant. This isn’t something you can cheat with liquid smoke, please don’t even think about it. You need to roast or grill that eggplant until its skin is blistered, blackened, and collapsing, and the flesh inside is impossibly soft and infused with smokiness.

The core ingredients are simple: that perfectly charred eggplant, tahini (sesame paste, just like in hummus), fresh lemon juice, garlic, and a touch of salt. Some recipes might add a pinch of cumin or a drizzle of olive oil stirred in, while others save the oil for garnishing. The balance is critical. Too much tahini and it can become bitter or overly pasty. Too little, and it lacks that nutty depth. The garlic should be present but not overpowering; it’s a supporting actor here, letting the smoky eggplant shine. I’ve made this countless times, and my first few attempts were… educational. One batch was too watery because I didn’t drain the eggplant properly, another lacked that crucial smoke because I was too timid with the charring. It’s a learning process, like perfecting a tricky guitar riff. You just gotta keep practicing.

My top tip for getting that authentic smokiness, if you don’t have an outdoor grill, is to char the eggplant directly over a gas flame on your stovetop (messy but effective!) or under a very hot broiler, turning it frequently until it’s charred on all sides. Once it’s cool enough to handle, you scoop out that luscious flesh, leaving the bitter skin behind. Some people like to chop the eggplant for a chunkier texture, while others prefer to blend it smooth. I’m torn, but usually lean towards mostly smooth with a few subtle chunky bits. Is this the best approach? For me, it offers the best of both worlds. Served with a generous drizzle of good quality extra virgin olive oil and perhaps a sprinkle of fresh parsley or pomegranate seeds, it’s truly a showstopper. Luna, my cat, always seems to perk up when the smell of roasting eggplant fills the apartment; she has good taste.

Muhammara: The Spicy, Nutty Red Pepper Delight

Now, let’s talk about a dip that brings a totally different kind of party to your palate: Muhammara. If Baba Ghanoush is smoky and ethereal, Muhammara is bold, vibrant, and packed with a complex sweet-savory-spicy-nutty punch. Its gorgeous deep red hue alone is enough to make you want to dive right in. Originating from Aleppo, Syria, but beloved throughout the Levant, including Lebanon, this dip is a masterful blend of roasted red peppers, walnuts, pomegranate molasses, and breadcrumbs (though I’ve seen gluten-free versions using almond flour or just more walnuts). A touch of chili, like Aleppo pepper, gives it a characteristic warmth that’s more flavorful than just fiery.

The star ingredients here are undoubtedly the roasted red peppers and the pomegranate molasses. The peppers provide a sweet, slightly smoky base (especially if you roast them yourself until nicely blistered), while the walnuts add a wonderful earthy richness and texture. But it’s the pomegranate molasses that truly elevates Muhammara, lending it a unique tangy, fruity depth that is simply irreplaceable. Don’t even think about skipping it or substituting it with something else; it just won’t be the same. The breadcrumbs act as a binder and contribute to the texture, though the quantity can be adjusted based on how thick or thin you prefer your dip. I’ve seen recipes vary quite a bit on this, some prefer it almost like a paste, others a bit looser.

When it comes to texture, there’s a bit of a debate. Some like their Muhammara perfectly smooth, almost like a pesto, while others prefer it on the chunkier side, with discernible bits of walnut and pepper. I personally fall into the latter camp. I think that slightly rustic texture makes it more interesting and satisfying, especially when scooped up with a sturdy piece of pita bread or a crisp vegetable. Making it is relatively straightforward, especially if you have a food processor. You just combine all the ingredients and pulse until you reach your desired consistency. The key is tasting and adjusting – maybe it needs a bit more lemon juice for brightness, or a touch more chili for heat, or perhaps a little more pomegranate molasses for that tangy kick. It’s a forgiving dip in that sense. It’s one of those recipes that, once you get the hang of it, you’ll find yourself making excuses to serve. It’s that good. It feels like a secret weapon in my culinary arsenal here in Nashville, always impressing guests.

Labneh: The Tangy, Creamy Yogurt Cheese

Let’s shift gears from smoky and spicy to cool, creamy, and tangy with Labneh. Oh, Labneh, how I adore thee. If you’ve never had it, imagine the richest, thickest Greek yogurt you’ve ever tasted, and then concentrate it even further until it becomes almost like a soft cheese. That’s Labneh. It’s essentially yogurt that has been strained to remove most of its whey, resulting in a incredibly dense, spreadable, and delightfully tart product. It’s a staple across the Middle East, and for very good reason. It’s simple, it’s versatile, and it’s utterly delicious.

The best part? Making Labneh at home is ridiculously easy. Seriously. All you need is good quality plain yogurt (full-fat is best for creaminess, though low-fat works too, it’ll just be a bit less rich), a pinch of salt, and some cheesecloth (or a clean kitchen towel or even sturdy paper towels in a pinch). You mix the salt into the yogurt, line a sieve with the cheesecloth, place it over a bowl, and pour the yogurt in. Then, you just let it sit in the fridge to drain. After about 12-24 hours, you’ll have soft, spreadable Labneh. Leave it for 36-48 hours, and it will become much firmer, almost like a soft goat cheese, which you can then roll into balls and preserve in olive oil. The waiting is the hardest part, honestly. I usually set mine up before bed and wake up to a bowl of whey and a lovely thick dollop of Labneh.

How do you eat Labneh? The possibilities are endless! The classic way to serve it as a dip or spread is to make a well in the center, drizzle generously with good quality extra virgin olive oil, and sprinkle with za’atar (a Middle Eastern herb blend of thyme, sesame seeds, and sumac). Scoop it up with warm pita bread, and you’re in heaven. But it doesn’t stop there. You can serve it with fresh vegetables, olives, tomatoes, and cucumbers for a light and refreshing meal. It can be a cooling counterpoint to spicy dishes. You can even use it in sweet applications, though that’s less common in its dip form. I’ve seen it topped with honey and walnuts, which is also divine. Its tangy flavor profile makes it incredibly versatile. It’s become a staple in my fridge, right next to the almond milk for my morning coffee. Luna seems indifferent to it, which is fine, more for me!

Kishk: The Unique Fermented Bulgur and Yogurt Dip/Paste

Now we venture into territory that might be less familiar to many, but is deeply traditional and incredibly unique: Kishk. This isn’t your everyday dip; it has a very distinctive, robust, and tangy flavor profile that comes from its fascinating preparation method. Kishk is essentially a fermented and dried mixture of bulgur wheat and yogurt (or laban). The traditional process involves mixing coarse bulgur with yogurt and salt, allowing it to ferment for several days, then forming it into small balls or patties and sun-drying them until rock hard. This dried kishk can then be stored for long periods and reconstituted later. It’s a testament to ancient food preservation techniques, born out of necessity in a time before refrigeration.

When ready to use, the dried kishk is typically ground into a powder and then rehydrated, often cooked with water or broth, garlic, and sometimes onions, to create a thick, porridge-like dish or a potent dip. Some versions incorporate awarma (preserved meat, usually lamb, cooked and stored in its own fat), which adds an incredible richness. The flavor of kishk is intense – it’s deeply savory, very tangy with a distinct fermented note, and quite earthy. It’s definitely an acquired taste for some, but for those who love it, it’s incredibly comforting and satisfying, especially in colder weather. I’ll admit, the first time I tried it, I was a bit taken aback. It wasn’t like anything I’d tasted before. But the more I explored it, the more I appreciated its complexity and depth. It’s got that umami factor dialed way up.

Finding authentic dried kishk can be a bit of a treasure hunt outside of Middle Eastern communities, but some specialty stores or online retailers carry it. If you do find it, or if you’re lucky enough to have a friend who makes it, it’s worth experiencing. It’s often served warm, drizzled with olive oil, and eaten with bread. It’s not as commonly found on restaurant mezze platters as, say, hummus or baba ghanoush, perhaps due to its strong flavor and more involved preparation from its dried form. But it holds a very special place in Lebanese culinary heritage. It’s a reminder that food is not just about taste, but also about history, culture, and resourcefulness. Thinking about the ingenuity behind kishk, it makes me appreciate the systems thinking of ancient cultures – how to preserve bounty, how to create shelf-stable nutrition. It’s pretty remarkable stuff.

Toum: The Intense, Fluffy Garlic Sauce (Yes, it’s a dip!)

Prepare yourselves for the glory that is Toum. This is not for the faint of heart, or for those with an important romantic engagement immediately afterwards, unless your partner is also partaking. Toum is the legendary Lebanese garlic sauce, and when I say garlic sauce, I mean GARLIC. It’s an emulsion, much like mayonnaise, but made primarily with garlic, oil, lemon juice, and salt. The result is an incredibly fluffy, snow-white, pungent, and intensely flavorful sauce that is utterly addictive, especially when paired with grilled meats like shish taouk (chicken skewers) or shawarma.

Making Toum can be a bit of a culinary tightrope walk. The process involves slowly, and I mean *painfully* slowly, emulsifying oil into a paste of garlic and salt, with lemon juice added to help stabilize and brighten the flavor. If you add the oil too quickly, the emulsion will break, and you’ll end up with a greasy, separated mess. Trust me, I’ve been there. Many times. It’s humbling. The key is patience, using ingredients at room temperature, and a very, very thin stream of oil while your food processor or blender is running. Some traditional methods even involve pounding the garlic by hand in a mortar and pestle, which sounds like an epic arm workout. I usually rely on my food processor, but I treat the process with a kind of meditative focus. It’s almost a ritual.

What makes Toum so special is its texture – it’s light, airy, and almost cloud-like, despite being made of so much oil. The sheer amount of garlic (we’re talking multiple heads, not cloves) transforms and mellows slightly through the emulsification process, but it retains a powerful kick. It’s not just heat; it’s a deep, aromatic garlic flavor that permeates everything it touches. While it’s most famously served with grilled chicken, Toum is fantastic with roasted vegetables, as a spread on sandwiches (use sparingly!), or even just with fresh, warm pita bread for the truly brave. I once made a huge batch for a BBQ here in Nashville, and it disappeared so fast. My friends now have a Toum expectation whenever the grill comes out. Maybe I should clarify its potency more often, but then again, watching someone’s eyes widen after their first real taste of Toum is part of the fun.

Exploring Regional Variations and Lesser-Known Dips

One of the things that fascinates me most about food culture, and something I try to highlight on Chefsicon.com, is its incredible diversity, even within a seemingly small geographical area. Lebanon, though not a large country, boasts a rich tapestry of regional culinary traditions. This means that even a dish as seemingly straightforward as a dip can have numerous variations depending on the village, the family, or the specific local ingredients available. This hyper-local distinctiveness is part of what makes exploring Lebanese cuisine so rewarding. It’s not a monolithic entity; it’s a living, breathing collection of individual expressions.

Beyond the headliners we’ve discussed, there are many other lesser-known but equally delicious dips and spreads worth seeking out. For instance, you might encounter variations of bean dips beyond hummus, perhaps using fava beans (like Foul Moudammas, which can be served mashed and dip-like) or white beans (like Fasolia bi Zeit, which, if puréed, could function as a dip). Then there’s Shanklish, an aged and dried cheese that is often crumbled and mixed with diced tomatoes, onions, and olive oil to create a pungent, savory salad-like dip. Each region might have its own unique take on preserving vegetables or dairy, leading to unique dip-like concoctions. These recipes are often passed down through generations, evolving slightly with each cook, but always retaining their core identity.

The availability of specific fresh herbs, local spices, or unique dairy products heavily influences these regional specialties. Imagine a village renowned for a particular type of wild thyme – you can bet that flavor will find its way into their local dishes. This connection to the land, to the terroir, is fundamental. It’s something I try to be mindful of even when sourcing ingredients here in Nashville, trying to get the freshest possible produce, because it really does make a difference. So, if you ever have the chance to travel to Lebanon, or even visit a truly authentic Lebanese restaurant that prides itself on regional specialties, I urge you to ask questions. Ask about the local favorites, the dishes that might not be on the standard menu. You might just discover your new favorite dip, a hidden gem that tells a unique story of its place and people. It’s this kind of discovery that keeps my passion for food constantly burning.

The Art of Assembling a Mezze Platter with These Dips

Okay, so we’ve talked about several amazing Lebanese dips. But the true magic happens when you bring them together as part of a Mezze platter. Mezze, for the uninitiated, is a style of dining in the Middle East, Mediterranean, and Balkans, similar to Spanish tapas or Italian antipasti, where a selection of small dishes is served as appetizers or as a full meal. It’s all about variety, sharing, and enjoying a leisurely culinary experience. Assembling a beautiful and balanced mezze platter is an art form in itself, and it’s something I really enjoy doing, especially when I have friends over.

When planning your mezze, think about creating a symphony of flavors and textures. You don’t want everything to be creamy, or everything to be spicy. Aim for contrast and complementarity. For instance, you could pair the smoky creaminess of Baba Ghanoush with the zesty punch of Muhammara, and the cool tang of Labneh. Perhaps add some classic Hummus for familiarity if you like. The visual appeal is also important. The vibrant red of Muhammara, the pale cream of Labneh drizzled with green olive oil and za’atar, the deeper tones of Baba Ghanoush – they all contribute to a feast for the eyes before you even take a bite. My analytical side loves this part; it’s like designing a system where each component plays a crucial role in the overall experience.

Of course, the dips are just one part of the equation. You need an array of accompaniments. Warm pita bread is essential – fresh, toasted, or even fried into crispy chips. An assortment of fresh vegetables, or crudités, is also key: cucumber sticks, carrot batons, bell pepper strips, cherry tomatoes, radishes. These not only act as vehicles for the dips but also add freshness and crunch. Don’t forget olives – a good mix of green and black – and some tangy pickles, like pickled turnips (the bright pink ones!) or wild cucumbers. These provide a sharp contrast that cuts through the richness of the dips. I usually aim for at least three different dips, a good selection of bread and veggies, and something pickled. Sometimes I wonder if I go overboard, but then I see everyone happily dipping and chatting, and I know it’s just right.

Pairing Drinks with Lebanese Dips

What to drink with this glorious spread of Lebanese dips and mezze? It’s a question worth considering, as the right beverage can elevate the entire experience. Given the bold flavors – the garlic in Toum, the smokiness of Baba Ghanoush, the spice in Muhammara, the tang of Labneh – you need drinks that can hold their own or offer a refreshing counterpoint. There are some classic choices and some more modern interpretations that work wonderfully.

The most traditional alcoholic beverage to accompany a Lebanese mezze is undoubtedly Arak. This potent, anise-flavored spirit is typically diluted with water (which turns it a milky white color) and served with ice. Its clean, sharp licorice flavor is believed to cleanse the palate between bites of different dishes, making it an excellent companion to the diverse flavors of a mezze spread. For non-alcoholic options, freshly squeezed lemonade, often flavored with mint (Limonana), is incredibly popular and refreshing. Its bright acidity cuts through richness beautifully. Another common choice is Ayran, a savory yogurt drink, which is cooling and complements the spices well. These traditional pairings have stood the test of time for a reason; they just work.

If Arak isn’t your thing, or you’re looking for other options, crisp white wines are a great choice. Think Sauvignon Blanc with its herbaceous notes, or an unoaked Pinot Grigio. Their acidity and freshness can balance the richness of the dips. For red wine drinkers, a light-bodied, low-tannin red like a Beaujolais or a Lebanese Cinsault could work, especially if there are grilled meats involved alongside the dips. And don’t discount beer! A clean, crisp lager or a bright pale ale can be surprisingly good. I’ve found a few local Nashville craft lagers that pair quite nicely, offering that refreshing quality without overpowering the food. Ultimately, it’s about personal preference, but I tend to lean towards drinks that are either very refreshing or have that palate-cleansing quality. My go-to on a warm Nashville evening with a mezze platter is often a homemade mint lemonade or a very, very cold pilsner. It just hits the spot.

Bringing Lebanese Flavors into Your Own Kitchen: Tips for Home Cooks

So, you’re inspired. You want to dive into the world of Lebanese dips beyond hummus. That’s fantastic! And the best news is that most of these dips are entirely achievable in your own kitchen. Don’t be intimidated by unfamiliar names or ingredients. With a little guidance and a willingness to experiment, you can recreate these amazing flavors at home. My journey started with a bit of trepidation, but quickly turned into a really enjoyable exploration. And believe me, the satisfaction of serving a homemade mezze platter that wows your friends is immense.

First things first: sourcing key ingredients. For many of these dips, good quality tahini is crucial. Look for a brand made from 100% sesame seeds, preferably one that’s runny and not too bitter. Pomegranate molasses is another essential for dishes like Muhammara; it’s available in most Middle Eastern grocery stores or online, and a little goes a long way. Don’t skimp on good quality extra virgin olive oil – it’s used both in the dips and as a garnish, so its flavor really matters. Fresh herbs like parsley, mint, and cilantro are often used, so try to get them as fresh as possible. Spices like sumac, za’atar, and Aleppo pepper will also become your friends. Building up a small pantry of these staples will open up a whole world of Middle Eastern cooking.

In terms of equipment, a good food processor is incredibly helpful for making smooth dips like Hummus, Baba Ghanoush, and Muhammara, and for emulsifying Toum. If you don’t have one, a blender can work for some, or you can go old school with a mortar and pestle for certain preparations, though it’s more labor-intensive. Beyond that, basic kitchen tools like sharp knives, mixing bowls, and a good sieve (for Labneh) are all you really need. My biggest piece of advice is to taste and adjust as you go. Recipes are guidelines, not strict laws. Your palate is the ultimate judge. Maybe you like your Baba Ghanoush a bit more lemony, or your Muhammara spicier. Go for it! Experimentation is part of the fun. And if a batch doesn’t turn out perfectly the first time, don’t worry. Luna never judges my kitchen experiments (as long as she gets her dinner on time), and every attempt is a learning opportunity. Enjoy the process, and soon you’ll be whipping up these delicious Lebanese dips like a pro.

Final Thoughts on the Dip Spectrum

Well, we’ve certainly journeyed far beyond the familiar comfort of hummus today, haven’t we? From the smoky allure of Baba Ghanoush and the nutty spice of Muhammara to the cool tang of Labneh, the intense kick of Toum, and the unique character of Kishk, it’s clear that the world of Lebanese dips is incredibly rich and diverse. Each one brings its own distinct personality to the table, contributing to that wonderful communal experience known as mezze. It’s a culinary landscape that I’ve found endlessly fascinating to explore, right from my little kitchen here in Nashville.

The beauty of these dips lies not just in their individual flavors, but in their ability to tell a story – of tradition, of resourcefulness, of regional identity, and of the simple joy of sharing good food. It’s a reminder that sometimes the most profound experiences can be found in the simplest of ingredients, combined with care and heritage. I truly believe that exploring the food of other cultures is one of the most direct and enjoyable ways to connect with their history and people. It’s a delicious education, and who wouldn’t want that?

So, here’s my challenge to you, or perhaps just a friendly nudge: pick one of these dips, just one you haven’t tried making before, and give it a go in the next month. Maybe it’s the surprisingly easy Labneh, or the impressive Muhammara. Which one calls to you? I’m always curious to hear about your own culinary adventures. Or perhaps, what other hidden gems of Lebanese cuisine – dips or otherwise – do you think deserve more attention? The exploration never really ends, does it? And that, for a curious mind (and stomach), is a wonderful thing.

FAQ About Lebanese Dips

Q: What’s the best type of eggplant to use for Baba Ghanoush?
A: Globe eggplants, the large, dark purple ones, are typically the best choice for Baba Ghanoush because they have a good amount of flesh. Look for ones that are firm, heavy for their size, and have smooth, glossy skin. The key is to char them thoroughly to get that essential smoky flavor, regardless of the exact varietal.

Q: Can I make Muhammara without walnuts if I have a nut allergy?
A: Yes, you can adapt Muhammara for nut allergies, though walnuts are traditional and contribute significantly to its flavor and texture. Some people have success substituting sunflower seeds or even toasted breadcrumbs (use more than the recipe calls for if omitting nuts entirely) to provide some body. The taste will be different, but you can still create a delicious red pepper dip. Always clearly label if you’re serving it to someone with an allergy.

Q: How long will homemade Labneh keep in the refrigerator?
A: Homemade Labneh, when stored properly in an airtight container in the refrigerator, can last for about 1 to 2 weeks. If you want to preserve it for longer, you can roll firmer Labneh into small balls and submerge them in good quality olive oil; stored this way, it can last for several weeks, even months, in the fridge. The oil also becomes deliciously infused!

Q: Is Toum considered healthy, given it’s mostly garlic and oil?
A: Toum is a bit of a mixed bag health-wise. Garlic itself has many well-documented health benefits, including immune-boosting properties. However, Toum is made with a significant amount of oil, which means it’s high in calories and fat (though typically unsaturated fat, depending on the oil used). So, while it offers the benefits of garlic, it’s best enjoyed in moderation as a flavorful condiment rather than a primary health food. Think of it as a delicious indulgence!

@article{lebanese-dips-beyond-hummus-my-nashville-kitchen-adventures,
    title   = {Lebanese Dips Beyond Hummus: My Nashville Kitchen Adventures},
    author  = {Chef's icon},
    year    = {2025},
    journal = {Chef's Icon},
    url     = {https://chefsicon.com/beyond-hummus-exploring-delicious-lebanese-dips/}
}