Legume Free Avocado Oil Toum
Toum is the Lebanese garlic sauce that makes everything taste better — bold, creamy, and impossibly light all at once. Traditional recipes often call for neutral oils that can come from legume sources like soybean or peanut, so this version swaps in avocado oil to keep things completely legume-free without sacrificing that signature fluffy texture. The magic here is all in the emulsification: alternating the oil with small hits of fresh lemon juice and ice water coaxes the garlic into a thick, whipped cloud that holds its shape beautifully. Just a food processor, a slow drizzle, and a little patience are all it takes to pull this off at home. The result is a glossy, stiff sauce that firms up even more in the fridge and keeps well for whenever you need a serious flavor upgrade. Slather it on roasted vegetables, use it as a dip, or spread it generously on anything that needs a little life — it's the kind of condiment that quietly becomes a staple.
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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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