Beef Free Avocado Oil Toum
Toum is the garlicky, cloud-like condiment that makes everything it touches taste better ā and this version delivers that signature fluffy, spreadable texture using just a handful of clean, simple ingredients. The secret is avocado oil, which has a mild enough flavor to let the garlic shine while still building a beautifully stable emulsion. Patience is the real technique here: adding the oil in a slow, steady drizzle while alternating with lemon juice and ice water is what transforms raw garlic and salt into something that looks and feels like whipped cream. The result is bright, punchy, and incredibly versatile ā perfect as a dip, a spread, a sauce, or a finishing dollop on roasted vegetables and grilled proteins. Since every ingredient goes straight into the food processor with no ambiguity about what's in it, this is a recipe you can feel completely confident about serving to anyone avoiding animal-based ingredients. Once it firms up in the fridge, it keeps beautifully and somehow gets even better after a day or two.
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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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