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,

We source local California garlic and we use heart-healthy high-oleic expeller pressed Sunflower oil, lemon juice, and less than 2% sea salt and citric acid. For our flavored versions, we

Yes, our products are naturally vegan. They also have zero sugar, less than 1g of carbohydrates per serving, and contain zero artificial colors, preservatives, and fillers. Because we ONLY use

Yes, our products are naturally gluten-free. They also have zero sugar, less than 1g of carbohydrates per serving, and zero artificial colors, preservatives, and fillers. Separation may occur because we

Yes, our products are made with non-GMO ingredients. They also have zero sugar, less than 1g of carbohydrates per serving, and zero artificial colors, preservatives, and fillers. Separation may occur

For the most authentic and best-tasting toum, the same way they make it in Lebanon, we make it with a neutral oil.

Dip | Dollop | Spread | Marinade | Seasoning Use toum with anything! No, REALLY, trust us, you’ll see! The traditional way is as a dip and spread for roasted

We are available at local retailers in the San Francisco Bay Area. You can see the area retailers that carry Anne’s Toum here.

YES! All three Anne’s Toum flavors are available at Good Eggs for delivery throughout the San Francisco Bay Area, and now Los Angeles and Orange County! We are also now

Anne’s Toum must be kept refrigerated and used by the “Enjoy By” date stamped on each container. Consuming after this date is up to the customer’s discretion.