Lemon Chickpea Aioli

Lighter and Brighter Than Hummus,
and an Egg-free Alternative to Mayo

By Dara O’Brien
Creative Director, Lake Isle Press

I didn’t consume mayonnaise or anything that had mayonnaise in it until after college. I didn’t add it to sandwiches until about ten years after that.

Guilty as charged: I was a picky eater when I was a kid. To be honest, new tastes and ingredients can still present a challenge, but I like to think that I’ve expanded my culinary horizons enough that I can now be categorized as a recovering picky eater.

You want evidence? I just made and enjoyed an aioli, which might be described as fancy mayo. Progress, my friends.

The aioli in question is egg-free and made with chickpea flour. I got the recipe from “The Chickpea Flour Cookbook” by Camilla V. Saulsbury, published by Lake Isle Press. To my picky palate, it compares not just to mayo, but to classic hummus, and it’s lighter and brighter, with a touch of heat from cayenne.

I made it as a dip for roasted veggies as Camilla suggests, and enjoyed it. But roasted veggies already have an interesting flavor from olive oil and salt and the roasting process, I think they can take care of themselves. When I tried the leftover dip with crackers and raw carrots and peppers a few days later, I liked it even more. I may just prefer pairing it with raw veggies, but I suspect the flavor deepens after it rests for a bit, so I recommend making this aioli a day ahead.

It’s a great alternative to hummus or a traditional aioli or mayo, and unlike mayo and aioli, it contains no egg, good news for vegans. Camilla says you can store this aioli for up to a month, but I doubt you will hold onto it for that long.

Lemon Chickpea Aioli with Roasted Vegetables

Click here for printable recipe.

Makes 8 servings (about one cup aioli)

INGREDIENTS
LEMON CHICKPEA AIOLI
1/2 cup water
3 tablespoons (22.5 grams) chickpea flour
1/4 teaspoon fine sea salt
1/3 cup extra-virgin olive oil
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice

ROASTED VEGETABLES
1 1/2 pounds small red or gold potatoes, scrubbed and quartered
2 bunches baby carrots, ends trimmed
3 tablespoons olive oil
1 teaspoon fine sea salt
2 medium red bell peppers, cut into 1/2- inch strips
1 pound asparagus, tough ends trimmed
1 bunch green onions, ends trimmed

PREPARATION

To make the aioli, bring the water to a boil in a small saucepan set over medium-high heat. Whisk in the flour and salt. Cook for 1 minute, whisking constantly. Reduce the heat to medium-low; cook, whisking, for 4 to 5 minutes longer, until thickened. Transfer the mixture to a small, heatproof bowl; cover and refrigerate until cold.
Transfer the cold chickpea mixture to a food processor or blender. Add the olive oil, lemon zest, lemon juice, mustard, garlic, and cayenne; process until blended and very creamy. Transfer to a small covered container and refrigerate until ready to use.
To prepare the vegetables, preheat the oven to 450°F. Place the potatoes and carrots in a mound on a large, rimmed baking sheet. Toss with 1 1/2 tablespoons of the olive oil and 1/2 teaspoon of the salt; spread the vegetables out evenly on the sheet. On a second large, rimmed baking sheet, toss the red peppers, asparagus, and green onions with remaining 1 1/2 tablespoons oil and 1/2 teaspoon salt.
Roast the potatoes and carrots for 20 minutes, then flip the vegetables with a spatula. Place the sheet with the red peppers, asparagus, and green onions in the oven with the potatoes and carrots. Roast them all for 10 to 12 minutes longer, until tender. Serve the roasted vegetables with the aioli on the side for dipping.

STORAGE TIP
Store the aioli in an airtight container in the refrigerator for up to 1 month.