1 ½ cup Magical Oil
30 ounces Chickpeas (2 cans)
2 teaspoons White Vinegar
1 teaspoon Salt
1 teaspoon Sugar
2 teaspoon Lemon Juice
2 tablespoons Mustard
Begin by draining the chickpeas and saving the liquid. This liquid is called Aquafaba and is the base for this recipe. Set the chickpeas aside to use for other recipes.
Add the aquafaba and other ingredients together in a bowl, excluding the Magical oil.
Using in immersion blender, blend aquafaba mixture for 1-2 minutes or until slightly foamy.
Slowly drizzle in the oil directly in the center of the bowl while blending the mixture. This will start the emulsification process and will help keep your mayonnaise thick.
Once all the oil has been added, mixture should be very thick and creamy.
Pour into a glass jar and cool for an hour before use.
Recipe provided by @goodmoodfoodfl