( MAKES 1.25 cups )
Photo by Annabel Langbein Media
Adding garlic and a little extra lemon to mayonnaise creates a rich, unctuous aioli, the perfect partner to a spring vegetable platter. The brine found in cans of chickpeas and other legumes (called aquafaba) has amazing properties that allow it to mimic egg white - you can even use it to make meringue.
During the legumes' cooking process, starches, proteins and other soluble plant solids migrate from the seeds to the water. This gives aquafaba a wide spectrum of emulsifying, foaming, binding, gelatinising and thickening properties. To find out more about aquafaba and for more recipes to use up all those chickpeas see my website, annabel-langbein.com.
Read Annabel's tips on changing your diet for the better here