Simple Vegan Mayo
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
Combine 1/2 cup of liquid from the can of chickpeas (aquafaba), 20 chickpeas, garlic, lemon juice, and mustard in a tall, narrow jar or bowl - just wide enough to fit the head of a hand blender. Reserve the remaining chickpeas for later use (I like to toss them in this macaroni salad). Blend at the highest speed until the mixture becomes smooth, aerated and billowy. Slowly begin to drizzle the olive oil in, with the blender running. Keep going until a full-bodied, creamy emulsion forms. Fold in the salt, seasoning to taste. Store refrigerated for up to a week.