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Introduction
Mayonnaise is a staple in many kitchens, but for those following a vegan lifestyle or looking to cut back on processed foods and saturated fats, traditional mayo may not be the best option. Enter chickpea mayonnaise—a smooth, creamy, and entirely plant-based alternative that’s just as satisfying. Using the humble chickpea as a base, this version delivers the same rich texture and tangy flavor without any eggs or dairy. Whether you're spreading it on a sandwich, mixing it into potato salad, or using it as a dip, chickpea mayo is a versatile and wholesome choice.
Ingredients:
1 cup cooked or canned chickpeas (drained and rinsed)
2 tbsp aquafaba (chickpea brine)
1 tbsp apple cider vinegar or lemon juice
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp garlic powder (optional)
1/2 cup neutral oil (such as sunflower or avocado oil)
Preparation:
Blend the base: Add the chickpeas, aquafaba, vinegar or lemon juice, mustard, salt, and garlic powder into a blender or food processor. Blend until smooth.
Emulsify: While blending on a low to medium speed, slowly drizzle in the oil. This helps create a creamy, mayonnaise-like texture.
Adjust texture and flavor: If the mayo is too thick, add a bit more aquafaba or water, a teaspoon at a time. Taste and adjust salt, acidity, or seasoning as desired.
Chill: Transfer to a sealed jar or container and refrigerate for at least 30 minutes before serving. This allows the flavors to meld.
Presentation and Storage Tips:
For a polished look, serve chickpea mayo in a small bowl with a drizzle of olive oil and a sprinkle of paprika or chopped fresh herbs. It keeps well in the refrigerator for up to 5–7 days in an airtight container. Always use a clean spoon to avoid introducing bacteria, which can shorten its shelf life.
Variants:
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