Almond Free Avocado Oil Toum
Toum is the Lebanese garlic sauce that makes everything taste better — creamy, bright, and punchy in the best possible way. This version uses avocado oil as the fat base, which whips into a glossy, cloud-like emulsion that's just as lush as any traditional recipe. The technique is all about patience: a slow, steady drizzle of oil into the food processor is what transforms a handful of simple ingredients into something that looks and feels like a luxurious spread. Fresh lemon juice and ice water take turns keeping the emulsion stable and light, giving you that signature fluffy, almost whipped-cream texture. It's a great option for anyone navigating nut-free cooking, since so many store-bought garlic sauces and condiments can be processed alongside tree nuts or contain unexpected oils. Slather it on grilled meats, use it as a dip for warm flatbread, or stir it into roasted vegetables — honestly, it's hard to find something it doesn't improve. Once it firms up in the fridge, you'll be glad you made a full batch.
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Learn more →Ingredients
16 servings
- 1 whole head garlic (about 40 g), cloves separated and peeled
- ½ tsp fine sea salt
- 3 tbsp fresh lemon juice, divided
- 3 tbsp ice water, divided
- 1 cup avocado oil
Instructions
- 1
Place the peeled garlic cloves and salt in the bowl of a food processor. Process for about 1 minute, stopping to scrape down the sides twice, until the garlic is finely minced and paste-like.
- 2
With the food processor running, add 1 tbsp of the lemon juice and process for 30 seconds until the garlic absorbs it and the mixture looks slightly fluffy.
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