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Garlic Aioli Style: Add roasted garlic for a mellow, savory boost.
Spicy Mayo: Blend in sriracha, chipotle, or cayenne pepper.
Herb Mayo: Mix in fresh dill, parsley, or basil for a fragrant twist.
Smoky Mayo: Add smoked paprika or a drop of liquid smoke for depth.
Frequently Asked Questions:
Q: Can I use dried chickpeas instead of canned?
A: Yes, just be sure to soak and cook them thoroughly first. Save some of the cooking liquid as a substitute for aquafaba.
Q: Is it safe to use raw aquafaba?
A: Yes, aquafaba from canned or cooked chickpeas is safe to use as is, and it helps emulsify the mixture.
Q: Can I freeze chickpea mayo?
A: Freezing isn’t recommended as the texture may break when thawed. It’s best enjoyed fresh within a week.
Q: What if I don’t have a blender?
A: A food processor works well. For a chunkier texture, you can mash ingredients by hand, though the consistency will differ.
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