Vegan Mayo Recipe

Usually we see chickpeas being used for hummus-based recipes, however these versatile legumes can be used to make something a little different- mayonnaise! Try out this recipe with your dinner favourites. Perfect for barbecues, lunches, sandwiches and even as a dip!

1 clove of garlic, minced.
juice of half a lemon.
1 pinch sea salt
1 tablespoon dijon mustard.
60ml of liquid from can of chickpeas.
2 tablespoon chickpeas.
150ml olive oil.
  1. Using a handheld blender, blitz all the ingredients except olive oil together until smooth and ‘fluffy’.
  2. slowly introduce the olive oil to the mixture while blending. The mixture can be kept in a fridge covered for 5 days.
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