Chestnut Free Avocado Oil Toum
Toum is the Lebanese garlic sauce that makes everything it touches taste more alive ā bright, creamy, and punchy in the best possible way. This version uses avocado oil as the fat base, which whips into a glossy, cloud-like emulsion that's every bit as lush as the classic. The technique is all about patience: a slow, steady drizzle of oil into the food processor, broken up with alternating hits of fresh lemon juice and ice water, coaxes the mixture into something thick and almost impossibly fluffy. It's a satisfying kitchen project that rewards you with a jar full of sauce you'll want to put on absolutely everything. Store-bought garlic sauces can hide all kinds of unexpected additives, so making your own from scratch means you know exactly what's in it ā just garlic, salt, lemon, water, and oil. Once it firms up in the fridge, it's ready to spread on flatbreads, dollop over roasted vegetables, or use as a dip for anything that needs a serious flavor upgrade.
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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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