Cinnamon Free Avocado Oil Toum
Toum is the Lebanese garlic sauce that makes everything it touches taste more alive ā creamy, bright, and punchy in the best possible way. This version uses avocado oil as the fat base, which whips into a beautifully stable emulsion that turns thick, white, and almost cloud-like by the time you're done. The technique is all about patience: a slow, steady drizzle of oil alternated with small hits of fresh lemon juice and ice water is what coaxes the garlic into that signature fluffy, spreadable texture. No warming spices, no blends, no mystery seasonings ā just garlic, salt, lemon, water, and oil, so you know exactly what's in every spoonful. For anyone navigating spice sensitivities, that kind of ingredient transparency is genuinely refreshing, especially with a condiment this versatile. Slather it on grilled meats, use it as a dip for vegetables, or stir it into dressings ā it firms up beautifully in the fridge and keeps well in a sealed jar. Once you make your own, it's very hard to go back to anything store-bought.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!