Caffeine Free Avocado Oil Toum
Toum is the Lebanese garlic sauce that makes everything taste better ā creamy, bold, and almost impossibly fluffy for something made with just four ingredients. This version uses avocado oil as the fat base, which emulsifies beautifully and lets the bright punch of fresh lemon and raw garlic take center stage. The technique is all about patience: a slow, steady drizzle of oil into the running food processor is what transforms those humble cloves into a thick, cloud-like spread that looks like it came from a restaurant kitchen. Alternating the lemon juice and ice water throughout keeps the emulsion stable and the texture light rather than dense or greasy. It's completely free of anything stimulating ā no coffee, no tea, no hidden additives ā just clean, whole ingredients you can feel good about. Slather it on grilled meats, use it as a dip for warm pita, or stir a spoonful into roasted vegetables for an instant upgrade. Once you have a jar of this in the fridge, 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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