Walnut Free Avocado Oil Toum
Toum is the Lebanese garlic sauce that makes everything taste better — bold, creamy, and impossibly fluffy when it comes together right. This version uses avocado oil as the fat base, which emulsifies beautifully and keeps the flavor clean without any heaviness. 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 transforms raw garlic and salt into that signature white, whipped cloud. It's the kind of sauce that looks impressive but only needs a handful of pantry staples to pull off. Spread it on grilled meats, use it as a dip for warm pita, or swirl it into roasted vegetables — it elevates just about anything it touches. Stored in the fridge, it firms up slightly and keeps well, so you can make a batch and reach for it all week long.
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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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