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Aquafaba, which is the liquid in which dried beans are cooked, is a common vegan egg replacement. Here, it's used along with Dijon mustard, paprika, turmeric, and more to make a flavorful mayonnaise-like spread.
Place the chickpeas in a small bowl and add ½ cup water. Let soak overnight at room temperature. Drain and rinse.
Place the chickpeas and the remaining water in a blender and secure the lid. Blend on high speed until smooth, then scrape the chickpea purée into a small saucepan and bring to a boil over medium heat, stirring often. Reduce the heat and simmer, stirring often, for 20 minutes to cook the beans (the mixture will thicken slightly).
Scrape the chickpea mixture into a measuring cup and, if necessary, add enough cold water to make ½ cup. Let cool to room temperature.
Transfer the chickpea mixture to a blender and add the mustard, lemon juice, sugar, salt, paprika, and turmeric. Secure the lid and blend until mixed, stopping to scrape down the pitcher as necessary.
Remove the lid plug, then continue blending on low speed while very slowly pouring the oil through the lid opening. Purée until smooth.
Transfer the mayo to a jar and refrigerate for at least two hours, until set to a firmer texture, or for up to one week.
For more recipes you can make in your blender, visit “6 Creative Blender Recipes (That Aren’t Smoothies!)“.
Photography by: Terry Brennan; Food Styling: Betsy Nelson
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