Whole30 Garlic Toum
Elevate your Whole30 meal prep with this creamy, dairy-free Garlic Toum, a Lebanese-inspired sauce that's bursting with bold flavor and velvety texture. Made with just five simple ingredients—garlic, lemon juice, sea salt, avocado oil, and ice-cold water—this emulsion-based recipe is both paleo-friendly and free of added sugars, aligning perfectly with Whole30 guidelines. Ready in just 15 minutes, this versatile condiment can be drizzled over grilled meats, used as a dip for roasted vegetables, or spread on lettuce wraps for an extra punch of garlicky goodness. With its light, fluffy texture and zesty flavor, this homemade garlic toum is a must-try for anyone looking to add a healthy, flavorful twist to their meals.
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Recipe Information
Ingredients
- 5 large garlic cloves
- 2 tablespoons fresh lemon juice
- 1 teaspoon sea salt
- 1 cup avocado oil
- 2 tablespoons ice cold water
Instructions
Peel the garlic cloves and remove any green shoots, which can make the toum bitter.
Place the garlic cloves and sea salt in a food processor. Pulse until the garlic is finely chopped and forms a paste. This should take about 10-15 seconds.
Stop the processor and scrape down the sides with a spatula to ensure all garlic bits are processed evenly.
Add the fresh lemon juice to the garlic paste and process for another 30 seconds to blend well.
With the food processor running, start to slowly drizzle in 1/2 cup of avocado oil in a thin, steady stream. This part is essential to create an emulsion.
Next, add 1 tablespoon of ice cold water to the mix. Continue processing for a few seconds.
Repeat the process: Slowly drizzle in the remaining 1/2 cup of avocado oil while the processor is running, followed by an additional tablespoon of ice cold water.
Once all ingredients are blended, continue to process for another 1-2 minutes until the toum is fluffy and has a smooth, creamy texture.
Taste the toum and adjust salt or lemon juice if necessary. If it's too thick, you can add an additional 1 tablespoon of ice-cold water to adjust the consistency.
Transfer the toum to an airtight container and store in the refrigerator for up to one week. Serve with grilled meats, as a dressing, or spread on vegetables.
Nutrition Facts
Calories |
1965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.1 g | 277% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2330 mg | 101% | |
| Total Carbohydrate | 12.1 g | 4% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 0.8 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 151 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
