Toum, widely consumed, originated in Lebanon, now popular across the Levant (Lebanon, Syria, Jordan, Israel/Palestine, etc) and in Mediterranean and Middle Eastern restaurants worldwide. Believed to precede hummus and aioli, it has been a staple for 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.