Double Duty Prep: Hummus & Aquafaba Mayo

Mint fennel slaw with aquafaba mayo and a big dollop of hummus make this salmon bowl extra creamy and yummy.

Since reintroducing soaked and pressure cooked beans in the last year prepping hummus has become part of my weekly food prep routine.
I use the liquid from the canned garbanzos called aquafaba for both the hummus and for making aquafaba mayo.
Here is how I make both.

Hummus:
15 oz can Eden brand pressure cooked Garbanzo beans, drained and ALL of the liquid reserved. The hummus will use 3 T of this liquid.
1/4 cup fresh squeezed lemon juice, Meyer lemon if available
1/4 – 1/2 tsp minced garlic, more if you prefer
1/2 tsp Redmond real salt
2 T olive oil
1/4 cup tahini

First off, drain and SAVE the liquid from the can. You will be using 3 T for this recipe and another 1/4 cup of it for the mayo. By the way aquafaba can be frozen, so if you are not ready to make the mayo yet, freeze and save the liquid for later! I like to freeze it in my Souper Cubes.

In this order layer the drained beans, the 3 T aquafaba, lemon juice, garlic, salt, olive oil and tahini in your blender. I use my Blendtec twister jar which makes the creamiest whipped up hummus. I always get comments about it on my instagram.
Blend until creamy. I use the dip setting on my blendtec.

Store in the fridge.

Aquafaba Mayo:
Since I cannot tolerate eggs this was aquafaba mayo was a game changer for me. It is easy, quick and delicious and I love that it uses the aquafaba liquid I would have been tossing. I like to make smaller mayo batches so it stays fresh. If you want a bigger batch then just double this recipe.

1/4 cup aquafaba
1 tsp lemon juice
Pinch of Redmond real salt
1/2 to 2/3 cup mild tasting oil. I use a combo of 1/4 cup Thrive Algae Oil* and the rest olive oil, but see notes below.

Put the aquafaba, lemon juice and salt in a tall container. I use this stainless steel Bain Marie which is tall and cylindrical and allows some space around the immersion blender but still provides just the right depth to reduce splatter.
Start your immersion blender in the liquid.
VERY SLOWLY drizzle in the oil. It should be like a thread of oil. I pour it from a glass measuring cup with a spout. If it starts to puddle then stop drizzling the oil until it is incorporated and then start again. Ideally you would like to see a vortex form and drizzle IN to that “hole” in the liquid very slowly. Sometimes tipping the container or angling with immersion blender will help form a vortex.
Do this until you incorporate as much oil as you can. If by the time you get to 1/2 cup you are struggling to get the oil to emulsify, then stop. If you can still create a vortex, keep going and you will have a bigger batch. I don’t know why this varies from batch to batch, perhaps related to the consistency of the aquafaba, but sometimes I can easily get in 2/3 of a cup and other times I stop at 1/2 cup. I have ruined a batch in the past by trying to get too much oil in and then the entire thing went from gelled to liquid in a flash. I salvaged it by turning it into a dressing. Waste not!
Store covered in the fridge. I like these silicone stretch lids which come in a set and will fit many container sizes, including rectangular and square. The mayo will thicken a bit more when cooled.

I love this mayo in my mint and fennel slaw, but that’s another post!

*Thrive Algae oil is no longer available sadly. I stocked up so I still have a decent stash thankfully. I have made this with a combo of Chosen Foods Avocado oil and Olive oil. Olive oil alone can work but you will want a lighter tasting olive oil. You can also blend olive oil with macadamia nut oil, or any other neutral tasting oil that works within your template.

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