Toom

As a Lebanese person raised in authentic Toum country, it is damn near the closest thing to the real thing from back home I have tasted

Toom and Rotisserie chicken are a match made in heaven.

It's definitely got a lot of garlic bang for the buck. My first bite was a huge scoop on a pita chip as if it were hummus. Big mistake. I saw God, but not in a good way. A little goes a long way.

We can get enough in our home... It's so freggin good.

I really like it, good aftertaste too. I ate some on pita bread.

I dip my costco pizza in that toom #fire

Parent context: Ah, guess it’s just not for me. But I did decide I’ll probably try to use it in place of garlic in recipes for a while so it doesn’t get wasted Reply: Been tossing brussels sprouts in a bit of it and some red pepper before roasting/air frying. Super tasty, way easier than mincing garlic.

Parent context: Is my toom dip off in flavor or is it supposed to taste like you bit into raw garlic? Reply: pretty much, the texture makes it much more palatable to me for some reason. i’m a bonafide garlic lover tho, including raw, so there’s that for consideration

For store bought, the Toom is pretty damn good.

i’ve been putting off getting the Toom bc it’s very easy to make at home, but then i both thought about peeling all that garlic and saw these chips and decided to finally grab it. it ended up with me and my spouse’s taste buds in heaven. 11/10