Gluten Free Avocado Oil Toum

Toum is the Lebanese garlic sauce that makes everything it touches taste better — think fluffy, creamy, and intensely garlicky in the best possible way. This version uses avocado oil as the fat base, which emulsifies beautifully and keeps the whole recipe naturally free from gluten without any workarounds or substitutions needed. The technique is all about patience: a slow, steady drizzle of oil into the food processor, broken up with alternating splashes of fresh lemon juice and ice water, coaxes the mixture into something almost impossibly light and white, like a savory whipped cream. Every ingredient here is clean and straightforward — garlic, salt, lemon, water, oil — so there's nothing hidden to worry about. It's the kind of condiment that disappears fast once people discover it alongside grilled meats, roasted vegetables, or even just spread on a warm piece of flatbread. Store it in a jar in the fridge and it firms up into an even more scoopable, spreadable texture that holds up beautifully all week.

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