Gelatin Free Avocado Oil Toum
Toum is the Lebanese garlic sauce that makes everything taste better ā creamy, bright, and punchy in the best possible way. This version uses avocado oil as the fat base, which emulsifies beautifully into a thick, cloud-like spread that's completely free of any animal-derived setting agents. That matters more than you'd think, since some store-bought garlic sauces and condiments sneak in stabilizers that aren't always plant-based. Here, the magic happens through technique: a slow, steady drizzle of oil into the food processor, alternating with lemon juice and ice water, builds a stable emulsion with nothing but whole ingredients. The result is glossy, stiff, and almost whipped in texture ā genuinely impressive for something made from just four pantry staples. Slather it on grilled meats, roasted vegetables, flatbreads, or use it as a dipping sauce and watch it disappear fast. Once it firms up in the fridge, it keeps beautifully and gets even more addictive the next day.
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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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