Pecan Free Avocado Oil Toum
Toum is the Lebanese garlic sauce that turns everything it touches — grilled meats, roasted vegetables, warm flatbread — into something genuinely crave-worthy. This version uses avocado oil as the fat base, which emulsifies beautifully into that signature cloud-like, bright white spread that looks almost too pretty to eat. The technique is all about patience: a slow, steady drizzle of oil into the food processor while alternating with lemon juice and ice water is what builds that impossibly fluffy, stable emulsion. Once you nail the drizzle, you end up with a sauce that's bold, garlicky, and creamy without a drop of dairy. It keeps well in the fridge and actually firms up a little overnight, making it even easier to scoop and spread. For anyone navigating tree nut concerns, this is a completely clean recipe — just garlic, lemon, salt, water, and oil, nothing hiding in the ingredient list.
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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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