The power of chickpeas is incredible. The peas in itself form the base for hummus - one of the most delicious things on this planet, but also put well to use in salads, stews and soups. The “chickpea water” or better known as aquafaba is an excellent replacement of egg white making it possible to veganize a whole bunch of desserts (such as this vegan chocolate mousse!) and other dishes. In this vegan aioli, chickpea and water join forces to become aioli, one of the best dips in the world! Ingredients (makes 250 mL):
2 cloves of garlic 50 ml aquafaba 50 grams of chickpeas 1 tbsp lemon juice 250 ml of vegetable oil (sunflower oil is my staple but any odourless oil will do!) 1/2 tsp of salt Optional: Any herb or condiment that packs your favourite punch of flavour for example: mustard, dried chili, jalapeños… Instructions: Mince the garlic very finely and make a garlic paste by pressuring the garlic down with the side of your kitchen knife. This will smooth down the intensity of the raw garlic. Toss the peas, the aquafaba, the garlic paste, the lemon juice, the salt and any additional herb of condiment in a blender and blend until really smooth (keep your eyes on the chickpeas!). Put the blender on a low speed if possible and gradually add the vegetable oil into the mixture while blending. Stop adding the oil when you notice that the mixture is not even, continue mixing until the oil is absorbed by the mixture before you continue adding more oil. You’ll notice that the mixture will thicken and voila your aioli is done!
0 Comments
Leave a Reply. |
AuthorThis is the realm of ChefdaLuz. Find your way through my food fantasies via the categories below. From classics to new takes - you'll find it all! Picture perfectI'm very curious to see how my recipes turn out when made by you... Show me your creations via the gram!
Categories
All
Archives |