Wheat Free Avocado Oil Toum
Toum is the Lebanese garlic sauce that makes everything it touches taste more alive ā bright, creamy, and punchy in the best possible way. This version uses avocado oil as the fat base, which keeps the whole recipe naturally free from wheat and grain-derived ingredients without any substitutions or workarounds needed. The magic is in the emulsification: alternating the oil with lemon juice and ice water in a slow, steady stream coaxes the garlic into a thick, cloud-like spread that looks almost too good to be real. It takes a little patience at the food processor, but the payoff is a glossy, stiff sauce that rivals anything you'd find at a Lebanese restaurant. Spread it on grilled meats, swirl it into roasted vegetables, or use it as a dip ā it genuinely elevates whatever it touches. Stored in the fridge, it firms up beautifully and keeps well, so one batch goes a long way through the week.
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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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