Seeds 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 cloud-like texture without any seed-derived oils that could be a concern. The slow drizzle technique is the real secret here: patience with the oil stream and alternating hits of lemon juice and ice water are what coax the mixture into something thick, white, and almost whipped-cream-like in consistency. It's a surprisingly simple process once you trust the food processor to do the heavy lifting. The result is a versatile condiment that works as a dip, a spread, a marinade, or a sauce — basically a jar of pure magic you'll want to keep stocked in the fridge at all times. Once chilled, it firms up even further, making it easy to dollop onto grilled meats, roasted vegetables, or warm flatbread.
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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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