Coconut Free Avocado Oil Toum
Toum is the Lebanese garlic sauce that makes everything taste better — bright, punchy, and impossibly creamy without a drop of dairy. Many store-bought versions or restaurant preparations sneak in oils you might not expect, so making it at home puts you fully in control of every ingredient. Here, avocado oil does all the heavy lifting, emulsifying with fresh lemon juice and ice water into a thick, cloud-like spread that's genuinely stunning to watch come together. The key is patience with that slow, steady drizzle of oil into the food processor — rush it and the emulsion breaks, take your time and you get something that looks like stiff whipped cream and tastes absolutely electric. A whole head of garlic sounds intense, but the process mellows and aerates it into something that's bold without being harsh. Spoon it over grilled meats, use it as a dip for warm flatbread, or swipe it across a sandwich — it elevates just about everything it touches. Once it firms up in the fridge, it keeps beautifully and you'll find yourself reaching for it constantly.
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Learn more →Ingredients
16 servings
- 1 whole head garlic (about 40 g), cloves separated and peeled
- ½ 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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