Black Pepper Free Avocado Oil Toum

Toum is the Lebanese garlic sauce that makes everything it touches taste extraordinary — creamy, bright, and intensely garlicky without a drop of dairy or eggs. This version uses avocado oil as the fat base, which emulsifies beautifully into that signature thick, white, cloud-like texture that looks almost too good to be real. The slow drizzle technique is the real secret here: patience with the oil stream and alternating splashes of lemon juice and ice water are what coax the whole thing into a gloriously fluffy, stable emulsion. For anyone avoiding black pepper, this recipe is a natural fit — the bold flavor comes entirely from raw garlic, bright lemon, and clean sea salt, so there's nothing to swap or skip. It's the kind of condiment that quietly becomes a staple, equally at home slathered on roasted vegetables, spread inside a wrap, or served alongside grilled meats. Once it firms up in the fridge, you'll find yourself reaching for the jar constantly.

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