Paleo Avocado Oil Toum

Toum is the garlicky, cloud-like condiment that makes everything it touches taste like a celebration, and this version delivers all that bold, creamy magic using nothing but whole-food ingredients. Traditional recipes lean on neutral vegetable or canola oils, which can be a dealbreaker for anyone eating clean, but swapping in avocado oil keeps the emulsion rich and silky while staying firmly in grain-free, legume-free territory. The technique is the real star here — a slow, patient drizzle of oil into the food processor, alternated with fresh lemon juice and ice water, is what transforms raw garlic and salt into something impossibly fluffy and white. It takes a little patience, but the payoff is a jar of thick, spreadable sauce that rivals anything you'd find at a Lebanese restaurant. Slather it on grilled meats, use it as a dipping sauce for roasted vegetables, or stir a spoonful into a marinade — it punches way above its weight. Once refrigerated, it firms up beautifully and keeps well, so you can make a batch and reach for it all week long.

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