Vegan Aioli from chickpea water

Seriously! Why would you throw the left over water from a can of chickpeas down the drain when you can make a multitude of exciting vegan recipes from it.

Today - vegan aioli.

So, I made some hummus - what to do with the left over water (commonly known as aquafaba - water from the beans) that drained from the can of chickpeas? Pour it down the drain? Not in the SOS kitchen!

Tip 3 tablespoons of the aquafaba into a jug just wide enough to take a stick blender (now note from the the video I changed my mind about this - I think using an electric freestanding whisk would work much better as you have to walk away for 10-20 minutes while it's thickening). To the aquafaba add 3/4 of a neutral oil - I used rapeseed - with 2 cloves garlic - I roasted mine first (you don't have to) - and 1/2 taBlespoon cider vinegar (I keep going on about cider in the virdeo - I was very excited to make my first vegan mayo from left over tinned chickpea water or perhaps I just needed a drink haha - but all the same - we're talking VINEGAR - in this case, organic apple cider vinegar) - plus 1/2 taBlespoon lemon juice, plus 1/2 teaspoon english mustard (you can use dijon), and a pinch of salt.

Then blitz, or whisk, or food processor for 10-20 minutes.

Vegan aioli. Plus the hummus you started with. Drop the mike - BOOM!