I’ve never been a fan of jarred mayonnaise, but homemade versions whether you call them aioli or mayonnaise are something else entirely. Luscious, rich, and deeply flavorful (thanks to a perfect balance of extra-virgin olive oil, garlic, and lemon), it makes everything from vegetables to sandwiches to appetizers irresistible. My only problem? The raw egg yolks that deliver aioli’s signature unctuousness. So now I am thrilled to present my solution: an egg-free, dairy-free aioli made with you guessed it chickpea flour. Make it ASAP, as I am certain you will be as thrilled as I am. Better still, prepare the roasted vegetables to showcase the rich flavor and silken texture of the aioli.
Ingredients
Lemon Chickpea Aioli
- ½ cup water
- 3 tablespoons (22.5 grams) chickpea flour
- ¼ teaspoon fine sea salt
- 0.33 cup extra-virgin olive oil
- 1 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 1¼ teaspoons Dijon mustard
- 1 small clove garlic, mashed into a paste
- Pinch of cayenne pepper
Roasted Vegetables
- 1½ pounds small red or gold potatoes, scrubbed and quartered
- 2 bunches baby carrots, ends trimmed
- 3 tablespoons olive oil
- 1 teaspoon fine sea salt
- 2 medium red bell peppers, cut into ½-inch strips
- 1 pound asparagus, tough ends trimmed
- 1 bunch green onions, ends trimmed
How to Make It
- To make the aioli, bring the water to a boil in a small saucepan set over medium-high heat. Whisk in the flour and salt. Cook for 1 minute, whisking constantly. Reduce the heat to medium-low; cook, whisking, for 4 to 5 minutes longer, until thickened. Transfer the mixture to a small, heatproof bowl; cover and refrigerate until cold.
- Transfer the cold chickpea mixture to a food processor or blender. Add the olive oil, lemon zest, lemon juice, mustard, garlic, and cayenne; process until blended and very creamy. Transfer to a small covered container and refrigerate until ready to use.
- To prepare the vegetables, preheat the oven to 450°F. Place the potatoes and carrots in a mound on a large, rimmed baking sheet. Toss with 1½ tablespoons of the olive oil and ½ teaspoon of the salt; spread the vegetables out evenly on the sheet. On a second large, rimmed baking sheet, toss the red peppers, asparagus, and green onions with remaining 1½ tablespoons oil and ½ teaspoon salt.
- Roast the potatoes and carrots for 20 minutes, then flip the vegetables with a spatula. Place the sheet with the red peppers, asparagus, and green onions in the oven with the potatoes and carrots. Roast them all for 10 to 12 minutes longer, until tender. Serve the roasted vegetables with the aioli on the side for dipping.
