Healthy mayonnaise, I can season and flavor everything with it without any problem: it’s very light and good too!
Chickpea mayonnaise is certainly more nutritious but also very good to accompany many dishes, from side dishes to main dishes, including salads or sandwiches!
Chickpea mayonnaise is prepared with extra virgin olive oil (evo oil) and offers different benefits compared to classic mayonnaise, which is generally based on seed oil and egg yolk. It is a source of vegetable protein, fiber and various nutrients found in chickpeas, such as iron, folic acid and antioxidants. Extra virgin olive oil is rich in monounsaturated fatty acids, known for their positive effects on cardiovascular health. It also contains antioxidants, such as polyphenols, which contribute to overall health.
Chickpea mayonnaise does not contain ingredients of animal origin, making it suitable for those who follow a vegan, vegetarian diet or those who suffer from egg intolerances. Unlike classic mayonnaise, which can contain cholesterol (due to egg yolks), chickpea mayonnaise is cholesterol-free, which could be beneficial for those who have to watch their intake.
It has a slightly different flavor than traditional mayonnaise, which can add an interesting variation to dishes. Preparing chickpea mayonnaise is simpler and faster, since the chickpeas are mixed with only a few ingredients, without the need to emulsify them as in traditional mayonnaise.
In summary, chickpea mayonnaise with extra virgin olive oil is a healthy and tasty choice, suitable for different dietary needs and with many nutritional benefits.
The recipe for chickpea mayonnaise, without eggs: healthy and light to be able to dress everything with it!
Prep Time: 10 minutes
Cooking Time: 1-2 hours for chickpeas
Total Time: about 2 hours
Servings: 1 jar
Chickpea Mayonnaise
Ingredients
1 cup chickpeas
2 tablespoons lemon juice
1 teaspoon salt
1 clove garlic
¼ cup extra virgin olive oil
¾ chickpea cooking water
Preparation
First, cook the chickpeas in a pot with water, drain them but make sure to keep ¾ of the water aside. If you are using canned ones that are already cooked, skip this step.
Now place the chickpeas in the blender glass, add the cooking water (or chickpea water for canned ones), salt, garlic clove and extra virgin olive oil.
Now close the lid, turn on the appliance, mix for a few minutes, add the lemon juice and start working again until you get a mixture with a smooth, creamy and homogeneous consistency.
Finally, pour the mayonnaise into a glass jar (possibly sterilized), close with the lid, place in the refrigerator to cool, then serve.
Notes and tips
You can flavor the mayonnaise with green olives, black olives, parsley, coriander or dried tomatoes. You can easily store it in the refrigerator for 1 week.