Barley Free Avocado Oil Toum
Toum is the Lebanese garlic sauce that turns everything it touches ā grilled meats, roasted vegetables, warm flatbread ā into something seriously craveable. This version uses avocado oil as the base, which whips into a stunningly thick, cloud-white emulsion that's every bit as luxurious as the classic. The technique is all about patience: a slow, steady drizzle of oil alternated with lemon juice and ice water coaxes the garlic into a fluffy, spreadable sauce that holds its shape beautifully. For anyone navigating grain sensitivities, this recipe is naturally free of any grain-derived ingredients ā just garlic, salt, citrus, water, and oil working together in perfect harmony. Store-bought condiments and dressings can be a minefield of unexpected additives, so making your own from scratch means you know exactly what's in the jar. Once refrigerated, it firms up into something almost buttery in texture, and a spoonful goes a long way. Keep a batch on hand and you'll find yourself reaching for it constantly.
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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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