Anti Inflammatory Avocado Oil Toum
Toum is one of those condiments that makes everything it touches taste better ā garlicky, creamy, and impossibly light all at once. This version swaps in avocado oil, which is rich in oleic acid and known for its anti-inflammatory properties, making it a smart upgrade over the more neutral oils traditionally used. The emulsification process is the real magic here: by drizzling the oil in slowly and alternating with lemon juice and ice water, you end up with a thick, fluffy spread that looks and behaves like a cloud of savory goodness. Fresh lemon juice adds brightness while also helping the emulsion hold together, and the whole thing comes together with just four clean, whole-food ingredients. It's the kind of recipe that rewards patience ā a slow pour and a steady hand are all that stand between you and a jar of something truly special. Slather it on roasted vegetables, use it as a dip, or stir it into dressings for a punch of flavor that also happens to support a more inflammation-conscious way of eating.
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Learn more āIngredients
16 servings
- 1 whole head garlic (about 40 g), cloves separated and peeled
- Ā½ 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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