Seed Oil Free Avocado Oil Toum
Toum is the Lebanese garlic sauce that makes everything it touches taste extraordinary ā creamy, bright, and intensely garlicky without a drop of dairy in sight. Traditional recipes call for neutral oil, which is where things usually get tricky for anyone avoiding industrially processed seed oils. This version swaps in avocado oil, a clean, minimally processed fat that emulsifies beautifully and lets the raw garlic and fresh lemon juice take center stage. The slow-drizzle technique is the real secret here: patience with the pour, alternating with small additions of lemon juice and ice water, is what transforms a handful of simple ingredients into something impossibly thick and fluffy. The result is a glossy, whipped sauce that looks like stiff cream and tastes like the best thing you've ever put on a piece of grilled chicken or flatbread. Store it in the fridge and it firms up even more, making it perfect for spreading, dipping, or dolloping onto just about anything. Once you have a jar of this in the refrigerator, you'll wonder how you ever cooked without it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!