A La mayonnaise chickpea

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Almost a mayonnaise, but without using raw eggs and vinegar. Less oily and more useful sauce based on chickpeas.

Ingredients for A La mayonnaise chickpea

Step by step instruction of cooking A La mayonnaise chickpea

Шаг 1

Chickpeas I took a lot for preparation of hot dishes, so how much for mayonnaise needed dry peas will not say. About a couple of handfuls. Chickpeas soaked overnight in cold drinking water in the ratio 1:4

Шаг 2

The water will drain out, fill with fresh water in the same ratio and boil the chickpeas for 1 hour or until tender. At the end of cooking sprinkle with a little salt. Throw the chickpeas in a sieve, retaining a small amount of broth to adjust the consistency of mayonnaise. Two eggs cook from the moment of boiling for 4 minutes, then fill the eggs with cold water for rapid cooling.

Шаг 3

In a blender grind the chickpeas, garlic clove and a bit of broth until it has a smooth thick puree.

Шаг 4

Add to the blender the egg yolks, mustard, yogurt, lemon juice, olive oil. Again all whisk until smooth. Season to taste with salt and pepper and beat again for a few seconds.

Шаг 5

Mayonnaise is ready! Dividing it between the jars and remove in the refrigerator for a few hours.