You have questions. We have answers.

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.

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 use the same garlicky toum base with the addition of Za’atar (thyme spice blend), and delicious citrusy Sumac for our Za’atar and Lemon Sumac varieties respectively.

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 fresh, wholesome ingredients in our toum, separation may occur. 

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 ONLY use fresh, wholesome ingredients in our toum.

Our products are made only with Project and/or Supplier Verified 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 because we ONLY use fresh, wholesome ingredients in our toum. 

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 chicken, chicken kebab, and chicken shawarma sandwiches.  But toum is SO versatile it’s perfect as a dip for veggies, breads, crackers, cheese and charcuterie boards. It’s perfect as a side dish to accompany grilled or roasted meats, seafood and veggies. It’s also incredible as a condiment or spread on avocado toast or sandwiches. And, if that wasn’t enough, it’s the ideal marinade and fresh garlic substitute while cooking.  Now, that’s a lot of ways to enjoy toum!

We are currently available at retailers in Northern California. You can see the 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!

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.

Za’atar is a popular Lebanese and Middle Eastern spice blend. Lebanese Za’atar is composed primarily of thyme, sesame, and sumac. Our Za’atar has a tangy, herbaceous flavor that imparts a wonderfully quintessential Lebanese flavor in our Za’atar variety! 

Sumac is a spice that’s common in Mediterranean and Middle Eastern food. Sumac has a kind of smoky lemon flavor but with earthier, floral notes. Its bright flavor makes for a perfect addition to anything that needs a hint of acidity. It’s great on richer cuts of meats like lamb or beef, where it helps to cut through the fattiness and balance the flavor. The sumac that we use in our Lemon Sumac variety imparts a warm, citrusy flavor to the toum. When combined with a bit more lemon juice, it provides a delicious option for our customers who want more of that garlicky and citrusy goodness!

While we have frozen it and found success, more often than not it will separate as you begin to thaw it. So we do not recommend freezing our Toum! Just keep it in the refrigerator and enjoy it as is 🙂

All of Anne’s Toum’s products are made in the United States. The company is headquartered in the San Francisco Bay Area and proudly sources its garlic from California!

Anne’s Toum was created to pay homage to founder Katia’s mom, Anne, who unexpectedly passed away in 2019. Additionally, Katia wanted to share her Lebanese roots and her delicious family recipe with people everywhere! At its core, Anne’s Toum is a tribute to family, heritage and the celebration of food.