Macadamia Free Avocado Oil Toum
Toum is the Lebanese garlic sauce that makes everything taste better — bright, creamy, and punchy in the best possible way. This version uses avocado oil as the fat base, which emulsifies beautifully and keeps the flavor clean without any heaviness or competing nuttiness. The technique is all about patience: a slow, steady drizzle of oil into the food processor is what transforms a handful of simple ingredients into something impossibly fluffy and thick, almost like a savory whipped cream. Alternating the lemon juice and ice water throughout the process keeps the emulsion stable and gives the finished sauce that signature airy texture. It's completely free of tree nuts, so anyone navigating nut allergies can dip, drizzle, and dollop without a second thought. Slather it on grilled meats, roasted vegetables, or warm flatbread — honestly, a spoon works too.
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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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