Fructose Free Avocado Oil Toum
Toum is the Lebanese garlic sauce that makes everything taste better — silky, cloud-white, and punchy enough to transform a simple piece of grilled chicken or roasted vegetables into something you'll crave on repeat. This version swaps in avocado oil, which keeps the emulsion beautifully stable while delivering a clean, neutral flavor that lets the garlic truly shine. For anyone managing fructose sensitivity, garlic can be a tricky ingredient, but using a whole head in a sauce like this means a small serving goes a long way — and you're in full control of exactly what goes into the jar. The technique here is all about patience: a slow, steady drizzle of oil into the running food processor, broken up with alternating splashes of lemon juice and ice water, is what builds that signature fluffy, whipped texture. No emulsifiers, no additives, no store-bought mystery ingredients — just four simple components doing exactly what they're supposed to do. Once it's chilled, it firms up into a spreadable, scoopable condiment that keeps well and elevates everything from flatbreads to crudités.
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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!