Brazil Nut Free Avocado Oil Toum
Toum is the Lebanese garlic sauce that makes everything taste better — think fluffy, cloud-like, and intensely garlicky in the best possible way. This version swaps in avocado oil, which has a mild, clean flavor that lets the garlic and lemon shine without any bitterness you might get from other oils. The technique is all about patience: a slow, steady drizzle of oil into the food processor is what creates that impossibly light, whipped texture that looks almost too good to be real. Alternating the lemon juice and ice water throughout the process keeps the emulsion stable and the color bright white. The result is a thick, spreadable sauce that works as a dip, a sandwich spread, a marinade, or an excuse to eat more pita. Every ingredient in this recipe is straightforward and naturally free from tree nut concerns, so there's no label-reading stress involved. Make a batch, stash it in the fridge, and watch it disappear faster than you expect.
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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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