Nightshade Free Avocado Oil Toum
Toum is one of those condiments that makes everything it touches taste better ā garlicky, creamy, and impossibly light all at once. This version swaps in avocado oil for the traditional neutral vegetable oil, giving the emulsion a clean, rich base that whips up into a thick, cloud-like spread. Because the entire recipe relies on just garlic, lemon juice, salt, water, and oil, there's nothing here to trigger nightshade sensitivities ā no peppers, no paprika, no tomato-based anything hiding in the mix. The technique is all about patience: a slow, steady drizzle of oil while the food processor runs is what coaxes the emulsion into that signature fluffy, almost whipped-cream texture. Alternating small additions of lemon juice and ice water keeps everything stable and bright without breaking the sauce. Once it's chilled, it firms up beautifully and keeps well in the fridge, ready to slather on grilled meats, roasted vegetables, or warm flatbread 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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