AQUAFABA GARLIC AIOLI

If you’re looking for a plant-based, homemade in five minutes garlic aioli, that you can serve up with some bougie multicoloured potatoes like these (or any roasted veg, or chicken, or poke bowl, anything really) - then this easy Aquafaba Garlic Aioli recipe is for you.

Made with chickpea water — yes the water that gets drained out of the can (aquafaba), and no,  it doesnt taste like hummus or chickpeas! Very very normal actually, and the garlic just elevates the flavour as garlic usually does

One of my favourite things about home-making is that you can add whatever you want and need - ie: choose which oil you use as the base of this recipe! Make it cold-pressed, raw, extra virgin … hemp seed, walnut or flax seed oil (for more omega 3’s), avocado oil (for oleic acid), olive oil (for antioxidants and vitamin E) — etc. to elevate its nutritional benefits!

It’s important you use high quality oil here (make it raw, cold pressed, or extra virgin) - basically you’re getting a lot of healthy benefits from the oil here too. And with fats being the building blocks of hormones, this is a great recipe for hormone health.

To be totally honest, I’d never made my own aioli, or mayo until working in kitchens in London and saw actually how dead simple it was - idk why but I feel like it gets a rep for being fiddly and tricky!! 

But if you’ve got a hand held blender, or a blender with a lid you can open to drizzle — the trick is literally in drizzling the oil in super slowly, and theres really nothing else to it..!

I had this aquafaba left over from making hummus but if you’re opening a fresh can of chickpeas for this - roast them in the oven too for a crispy crunch on top of whatever you serve your aioli with :)

This aquafaba aioli serves with just about anything and everything too - dip for potato wedges, sweet potato fries, in a burger, a poke bowl, over salmon, asparagus and soft eggs,,, endless potential for this humble fridge essential. 

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LUTEAL PHASE -SPECIFIC

MACROS:

A high-in-'healthy'-fat sauce/dressing/dip as this is, will ensure a long & slow & sustained energy burn, when adding it to whatever you serve it with. Be that some roasted potatoes or other root veggies, some protein (chicken, eggs, you name it), reducing energy spike and crash is very beneficial for sustainable mood, energy, productivity, etc. in the Luteal Phase.

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GET MORE OUT OF THIS RECIPE:

• Make a big batch! Jar it, store it in the fridge ready whenever for whatever!

• Add in some flavour hints, e.g.: chipotle seasoning, truffle salt, paprika, cumin powder, hot sauce, ...

• This may sound a bit out there, but I have also put spirulina powder in this recipe before - which bumps up the protein massively, and actually super-compliments the taste, especially when serving with a dish containing sesame, and/or a fish dish i.e. Sesame Crusted Tuna Steaks, or grilled prawns, baked salmon fillet,

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Aquafaba Garlic Aioli

(makes 1 cup aioli - ~10 servings)

Ingredients:

1/3 cup aquafaba

Juice of 1/2 lemon

2 tsp garlic granules / powder

1/2 tsp salt

3/4 cup raw / cold-pressed oil of your choice

Method:

Start by combining the aquafaba, lemon juice, garlic powder and salt in a tall standing jug (if using a hand-held blender), or in the blender jug (if using a standing blender or food processor) - give a quick blend or buzz to combine.

Then, with your oil measured out and the blender consistently going, slowly (I mean very slowly) drizzle in the oil - in a continuous stream - until it’s all finished. 

You should be left with a thinner-than-mayo, thicker-than-ketchup, cream (?) consistency? With a glossy shine to it. 

Store in the fridge until ready to serve (with pretty much anything and everything :)!