Chickpea Aioli

 From Joe Yonan's book: Cool Beans

This recipe uses chickpeas and aquafaba to avoid using mayo.  A small bullet-type blender works well because of the small volume of dressing.  An alternative is an immersion blender.

This was good in and on chickpea salad, but can also be used on any kind of sandwich.

INGREDIENTS (for about 1 cup):

1 garlic clove

1/4 cup aquafaba

2 Tbsp cooked or canned no-salt added chickpeas

3/4 tsp mustard

1/2 tsp Kosher salt, plus more to taste

3/4 cup grapeseed or other neutral vegetable oil

1 Tbsp fresh lemon juice, plus more to taste

DIRECTIONS:

Cut open the garlic and remove any green sprout inside - this will keep the garlic from being too bitter when eaten raw. (This was a new tip for me!)

In a mini food processor, puree the garlic, aquafaba, chickpeas, mustard and salt until smooth

Drizzle in the oil (with the processor running, if possible), starting slowly and then feeling free to speed up once it starts thickening.

When the aioli is thick, add the lemon juice and whir a few seconds, just to combine.  Taste and add more salt and lemon juice if needed.

Keep in the refrigerator for up to one week.