Capsaicin Free Avocado Oil Toum

Toum is one of those condiments that makes everything it touches taste more alive — creamy, garlicky, and impossibly light for something made without a single egg or dairy ingredient. This version uses avocado oil as its fat base, which emulsifies beautifully into that signature thick, white, whipped texture that good toum is known for. 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 fluffy, stable cloud rather than a greasy, broken mess. For anyone avoiding hot peppers and chili-based heat, this is a bold, punchy condiment that delivers serious flavor without any burn — just bright lemon and sharp roasted-free garlic doing all the heavy lifting. It's naturally free from the usual suspects that sneak capsaicin into store-bought dips and sauces, so you can slather it generously without second-guessing the label. Spread it on flatbread, use it as a dip for roasted vegetables, or stir a spoonful into a salad dressing — it keeps well in the fridge and gets even better after a day or two.

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