Vegan Mayonnaise

It is raining and storming her at my little cove on the Pacific Ocean. My suitcases are packed for another adventure. We are emptying our fridge, which included some bacon. So, my husband volunteered to make his famous BLT sandwich. What a wonderful guy I have! The day before, I made some homemade mayonnaise with just five ingredients. At first, I was skeptical because there was a most unusual ingredient in this recipe. This mayonnaise is made with the water from garbanzo beans and it has no eggs in it. Unbelievable but true, and it is delicious. It has a light and subtle tangy flavor, and tastes like real mayonnaise. I love it. The recipe comes from one of my favorite German YouTube channels, Thomas kocht. I posted his recipe for Flammkuchen (flatbread ) on my blog. I tried other recipes from him and they are all good.

So far, I had the mayonnaise with my artichokes and on my sandwiches. The wonderful thing is that it is made in a few minutes with very few ingredients. The first time I made it, I used my mini food processor, because I couldn’t find the container for my immersion blender. It worked, but I preferred making it with my immersion blender after I found the container. This is really amazing and I hope you try it. 

I have been tinkering with different sauces and herb butters, but the results have not been blog worthy. This recipe, however, was a winner the first time I made it.
​So, with no further ado, here is the recipe. All I can say, please try it the next time you open a can of garbanzo beans. You won’t believe how good it is.

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Ingredients:
This recipe yields a scant cup of mayonnaise. One 15-ounce can of garbanzo beans has enough juice for two batches of mayonnaise.
¼ cup (50g) liquid from a can of garbanzo beans
½  tsp salt
¾  tsp mustard 
A splash of lemon
⅔ cup and 4 TBS (200 ml) sunflower oil

Directions:
Put all the ingredients (except, the oil) in your immersion container. Mix to combine the ingredients. Now, slowly add the oil while moving the blender up and down. Stop when it becomes solid. 

Guten Appetit!
The recipe  is from Thomas kocht
Posted by ©sunnycovechef.com

What to do with the actual garbanzo beans? Make humus, put them in a salad, or roast them for a snack. Here is Melissa Clark’s recipe from the NYT for roasted chickpeas using Za’atar, a Middle Eastern spice mix made from dried thyme, sumac, and sesame seeds. This gives the chickpeas a tangy bite. I enjoy snacking on them. 

Ingredients:
​1 15 ½ ounce can of garbanzo beans 
½ TBS olive oil 
1 TBS. Za’atar
¼-½ tsp. salt
Directions: 
Rinse the chickpeas, pat them dry and let them dry for an hour.
Heat the oven to 400 degrees. 
Line a cookie sheet with parchment paper, spreading the beans evenly. Bake them in the center of the preheated oven for 30 minutes or until they are crunchy, shaking and rotating them every 10 minutes.
Place the chickpeas in a bowl and drizzle with olive oil, za’atar and salt. Store them in an airtight container for up to a week.
​ Recipe from Maureen Abood, written and adapted for the NYT by Melissa Clark
Adapted again by Sunnycovechef.com