Chickpea "Mayo"

Author: Recipes_kw
No ratings yet
Prep Time 10 mins
Total Time 10 mins
Course Spread
Cuisine American
Servings 6 Servings


  • Food Processor
  • Refrigerator


  • 1/3 cup aquafaba
  • 1 1/2 tsp lemon juice fresh squeezed, no sugar added or preservatives
  • 1/2 tsp salt
  • 1/2 tsp date sugar
  • 1/2 tsp Dijon mustard
  • 1 cup olive oil extra virgin


  • Place the aquafaba, lemon juice, salt, date sugar, and mustard in a food processor; pulse for about 15 seconds.
  • With the processor still running slowly drizzle in the olive oil until mixture is thick and creamy, scraping down sides of bowl as needed, about 5 minutes. Scrape down the sides occasionally to help make sure everything is incorporated.
  • Transfer mixture to a airtight container then place in the refrigerator. Mixture is good for up to 1 week. Enjoy!


Aquafaba is the liquid from cooked chickpeas either fresh or canned.

My Notes

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