Peanut Free Avocado Oil Toum
Toum is the Lebanese garlic sauce that makes everything it touches taste better — think fluffy, bright, and intensely garlicky in the best possible way. This version uses avocado oil as the fat base, which emulsifies beautifully into that signature thick, white, cloud-like texture that proper toum is known for. The technique is all about patience: a slow, steady drizzle of oil while the food processor runs, with alternating hits of fresh lemon juice and ice water to keep the emulsion stable and airy. No nuts, no nut oils, no hidden allergens — just garlic, salt, lemon, water, and avocado oil working together in perfect harmony. Store-bought garlic sauces can be a minefield of ambiguous ingredients, so making it from scratch at home puts you fully in control. Once it firms up in the fridge, it's incredible as a dip, a spread on flatbreads, or a sauce alongside grilled meats and roasted vegetables. A single batch goes a long way, and once you've made it yourself, you'll wonder how you ever lived without a jar of it on hand.
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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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