Pork Free Avocado Oil Toum
Toum is the Lebanese garlic sauce that makes everything it touches taste extraordinary ā creamy, bright, and intensely garlicky in the best possible way. This version uses avocado oil as the fat base, which whips into a beautifully stable emulsion that's thick, white, and almost cloud-like in texture. The technique is all about patience: a slow, steady drizzle of oil into the food processor, alternating with small additions of fresh lemon juice and ice water, is what transforms raw garlic and oil into something that looks and feels like a luxurious whipped spread. There are no animal products, no hidden additives, and nothing to second-guess ā just four clean ingredients doing exactly what they're supposed to do. It's naturally free of pork and any pork-derived ingredients, which can sometimes sneak into store-bought condiments and dressings in unexpected ways. Slather it on grilled chicken, use it as a dip for warm flatbread, or stir it into roasted vegetables for an instant flavor upgrade. Once you have a jar of this in the fridge, you'll find yourself reaching for it constantly.
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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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