Simple Vegan Mayo

Ingredients

• 1 14-ounce can of chickpeas
• 1 small clove of garlic, peeled
• 2 tablespoons lemon juice
• 1 teaspoon Dijon-style mustard
• 1/3 cup extra virgin olive oil
• 1/4 teaspoon fine grain sea salt, plus more to taste

Directions

Add 1/2 cup of the chickpea canning liquid, also called aquafaba, to a tall, slim jar or bowl that is only wide enough for the head of a hand blender. Add 20 chickpeas, the garlic, lemon juice, and mustard. Set the rest of the chickpeas aside for another use. Blend on the highest setting until the mixture is silky, light, and fluffy. With the blender still running, start pouring in the olive oil very gradually. Continue blending and drizzling until the mixture turns into a thick, creamy emulsion. Stir in the salt, then adjust the seasoning to taste. Refrigerate and use within up to a week.