Toum is a widely consumed dip and spread that was popularized in Lebanon and now consumed mainly throughout the Levant (Lebanon, Syria, Jordan, Israel/Palestine, etc). You can also find it in many Mediterranean and Middle Eastern restaurants here in the United States and abroad. It is thought to predate both hummus and aioli, and has been consumed for thousands of years in some form. The Anne’s Toum Beirut family recipe is passed down from founder Katia’s Teta (her grandmother on her Dad’s side), who taught her Mom, Anne, how to make it. Both Katia’s Mom and Teta taught her how to make it when she was a little girl. Anne’s Toum is named after Katia’s Mom.