Perfected and popularized in Lebanon, toum originated in this region and is now popular across the Mediterranean and Middle East, and in restaurants worldwide. Believed to precede hummus and aioli, it has been a staple, in some form, for hundreds, if not thousands of years. The Beirut family recipe of Anne’s Toum, named after Katia’s mom, is passed down from her Teta, who instructed her mom, Anne. Both Katia’s mom and Teta taught her the art of making it during her childhood.