Lactose Free Avocado Oil Toum
Toum is the Lebanese garlic sauce that makes everything it touches taste more alive ā bright, punchy, and impossibly creamy without a drop of dairy in sight. Traditional toum relies entirely on the magic of emulsification, and this version uses avocado oil as the fat base, which whips up into a thick, cloud-like spread that's genuinely hard to believe is just garlic, lemon, water, and oil. The slow drizzle technique is the real secret here: patience with the oil stream and alternating splashes of lemon juice and ice water are what coax the whole thing into that signature fluffy, white consistency. Because every ingredient is naturally free of lactose, there's no substituting or label-checking required ā it's just clean, bold flavor from start to finish. Slather it on grilled meats, roasted vegetables, pita, or honestly a spoon, and it holds up beautifully in the fridge for whenever the craving hits.
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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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