Toum is Lebanese for ‘garlic’, but if you order toum in a restaurant, you’ll get this garlic paste. Sometimes made with egg white, but not necessarily. I had a go at making toum the traditional way with a mortar and pestle, which turned out tasting alright but not very fluffy, so I decided maybe I’m just not tough enough and tried it the electrical way. I used the small bowl of my food processor (a Kenwood, with only a single speed setting). Well, that worked out super fluffy! It is incredibly easy to make, but don’t rush it or you’ll ruin it. If you have a machine with more than 1 speed, I’d go for medium fast or just a tad faster, but no need to go at top speed. This is delicious in many ways, my current favorite is to spread it on the inside of a warm pita and stuff the pita with lettuce, coriander, rocket and apple