Oats Free Avocado Oil Toum
Toum is the Lebanese garlic sauce that turns any plate into something extraordinary ā creamy, bold, and almost impossibly fluffy for something made with just four ingredients. The secret is patience with the pour: adding avocado oil in a slow, steady drizzle while the food processor runs is what builds that thick, whipped emulsion that looks and feels like a cloud of pure garlic flavor. Avocado oil is a smart choice here because its mild, clean taste lets the garlic and lemon shine without any competing bitterness. Since every ingredient in this recipe is naturally whole and straightforward, there's zero guesswork about hidden additives or grain-based fillers sneaking in. The result is a sauce that's equally at home slathered on grilled chicken, used as a dip for warm pita, or dolloped onto roasted vegetables. Once it's chilled, it firms up beautifully and keeps well in the fridge, so you can make a batch and reach for it all week long.
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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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