Ingredients:

  • 1 can (15 oz / 425g) Chickpeas (Garbanzo beans), drained with liquid reserved
  • 3 tbsp (45ml) Reserved Chickpea Liquid (Aquafaba)
  • 1/2 tsp (2.5g) Baking soda
  • 4 cloves Garlic, minced
  • 1/4 cup (60ml) Freshly squeezed lemon juice
  • 1/2 tsp (1g) Ground cumin
  • 3/4 tsp (4g) Fine sea salt
  • 1/3 cup (80ml) High-quality Extra Virgin Olive Oil

Instructions:

  1. Place the drained chickpeas in a small saucepan, cover with water, and add the baking soda. Simmer over medium heat for 5 minutes until the chickpeas look shaggy and the skins are falling off. Drain and rinse with cool water.
  2. Combine the minced garlic and lemon juice in a small bowl. Let it sit for 10 minutes to deactivate the harsh enzymes. Strain the mixture through a fine-mesh sieve into the food processor, discarding the garlic solids.
  3. Add the softened chickpeas, salt, cumin, and reserved aquafaba to the food processor with the garlic-infused lemon juice. Process for 2–3 minutes, scraping down the sides, until a thick paste forms.
  4. With the processor running, slowly drizzle in the extra virgin olive oil in a thin, steady stream. Process for an additional 60 seconds until the mixture is light, airy, and whipped.