Hazelnut Free Avocado Oil Toum
Toum is the Lebanese garlic sauce that makes everything taste better — creamy, bright, and punchy in the best possible way. This version uses avocado oil as the fat base, which whips into a beautifully thick, cloud-like emulsion that rivals anything you'd find at a restaurant. The process is all about patience: a slow, steady drizzle of oil alternated with lemon juice and ice water coaxes the garlic into something almost impossibly fluffy and white. It's a naturally nut-free preparation from start to finish, with no specialty swaps or substitutions needed — just garlic, salt, lemon, water, and oil doing exactly what they're supposed to do. Spread it on grilled meats, use it as a dip for warm flatbread, or stir it into roasted vegetables for an instant upgrade. Once you have a jar of this in the fridge, 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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