Lupin Free Avocado Oil Toum
Toum is the garlicky, cloud-like condiment that makes everything from grilled meats to roasted vegetables taste like a restaurant-level meal. This version swaps in avocado oil, which emulsifies beautifully and brings a clean, neutral richness that lets the garlic and lemon shine without any heaviness. The technique is all about patience — a slow, steady drizzle of oil while the food processor runs is what transforms a handful of simple ingredients into something impossibly thick and fluffy. Alternating the lemon juice and ice water throughout keeps the emulsion stable and gives the finished spread that signature bright, airy texture. For anyone navigating lupin sensitivities, this recipe is naturally free of the legume-based flours and additives that can sneak into store-bought garlic sauces and dips. Every ingredient here is straightforward and easy to verify, which means you can dip, drizzle, and spread with total confidence. Once it firms up in the fridge, it keeps well and is genuinely one of those condiments that earns permanent real estate on the shelf.
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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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