Pescatarian Avocado Oil Toum
Toum is the Lebanese garlic sauce that makes everything it touches taste like a celebration, and this version delivers that signature cloud-like, whipped texture without any dairy or eggs in sight. The secret is patience ā adding the avocado oil in the slowest possible drizzle while alternating with lemon juice and ice water coaxes the garlic into a stable, fluffy emulsion that holds its shape beautifully. Avocado oil is a smart choice here because its mild flavor lets the bright, punchy garlic shine rather than competing with it. The result is thick, white, and almost impossibly airy, somewhere between a spread and a dip and absolutely irresistible on both counts. It's naturally free of animal products beyond the seafood-friendly scope of this lifestyle, so it pairs effortlessly with grilled fish, shrimp skewers, or a simple veggie platter. Once it firms up in the fridge, it keeps well and becomes your new go-to condiment for pretty much everything on the table.
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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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