Your favourite dip just turned vegan. We roast our garlic because raw garlic isn't to be tolerated.
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Serves
4
Garlic
Drained Cooked Chickpeas
Dijon Mustard
White Wine Vinegar
Vegetable Oil
Olive Oil
Salt
Serves
4
Garlic
Drained Cooked Chickpeas
Dijon Mustard
White Wine Vinegar
Vegetable Oil
Olive Oil
Salt
Unlock Mob Premium
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat your oven to 180°C/354°F.
Step 2.
Wrap your garlic in tin foil, then place in the oven to roast for 45 mins.
Step 3.
Leave your garlic until cool enough to handle, then place on a chopping board. Press down with your knife to squeeze all the soft, caramelised garlic out. Mash it up with the flat side of your knife to ensure it's nice and smooth.
Step 4.
Open up your can of chickpeas. Strain the aquafaba (chickpea liquid) into a bowl and measure out 45ml of it into a medium sized jug. Save your chickpeas for another lovely meal.
Step 5.
Add your roast garlic, dijon mustard, white wine vinegar, vegetable oil, olive oil and a pinch of salt to the jug. Pop your stick blender into the jug and blitz until you have a thick and smooth sauce - this won’t take very long. Season to taste with salt, then use as a dipping sauce or sandwich filler.
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