Eosinophilic Esophagitis Friendly Avocado Oil Toum

Toum is the garlicky, cloud-like condiment that makes everything it touches taste more alive — and this version delivers that same bold, creamy punch using just a handful of clean, simple ingredients. For anyone navigating eosinophilic esophagitis, store-bought sauces and dips are often a minefield of trigger ingredients, but this recipe keeps things refreshingly straightforward with garlic, lemon juice, sea salt, ice water, and avocado oil. The magic is all in the technique: a slow, steady drizzle of oil into the food processor creates a thick, whipped emulsion that looks almost impossibly fluffy for something so minimal. Avocado oil is a smart choice here — it's neutral enough not to overpower the garlic while still building that lush, spreadable texture. The result is a condiment that firms up beautifully in the fridge and keeps well in a sealed jar, so you can make a batch and reach for it all week. Slather it on roasted vegetables, use it as a dip, or spread it wherever you'd normally reach for something store-bought and full of unknowns.

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