Chicken Free Avocado Oil Toum
Toum is the Lebanese garlic sauce that makes everything it touches taste extraordinary ā creamy, bright, and intensely garlicky in the best possible way. This version uses avocado oil as the fat base, which emulsifies beautifully and lets the bold flavor of a whole head of garlic take center stage. The technique is all about patience: a slow, steady drizzle of oil alternated with lemon juice and ice water coaxes the mixture into a thick, cloud-like spread that looks almost too good to be true. No eggs, no dairy, no animal products of any kind ā just four simple ingredients working together in a food processor. It's naturally free from poultry and any meat-based ingredients, so it fits seamlessly into a wide range of dietary needs without any substitutions required. Slather it on roasted vegetables, use it as a dip for warm flatbread, or stir it into dressings for a serious flavor 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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