My Hummus Mayo

MY Hummus Mayo

A thick, rich, creamy hummus mayo. The density requires less on a sandwich, thus saves calories. Save even more calories plus fat by adding beans. Super creamy makes the palate difference in this hummus turned into mayo!

Makes 2 cups

15.5 oz. can Great Northern Beans, drained into cup for the liquid, keeping the beans separate – about 3/4 c. liquid

1/4 t. cream of tartar

1 t. agar powder

1/2 c. plain plant yogurt – cashewmilk Forager brand

1/2 t. salt

1/4 t. granulated malic acid

1 t. tapioca flour

1/4 c. avocado oil

2 T. extra virgin olive oil

1/2 t. dry mustard

fresh grind black pepper to taste

1 t. granulated sugar

1 T. fresh lemon squeeze

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1- Place bean liquid in blender and blend fast till frothy.

2- Add cream of tartar. Blend fast.

3- Add agar. Blend fast.

4- Add yogurt, salt, malic acid. Blend fast.

5- Add avocado oil slowly while blending.

6- Add olive oil slowly while blending.

7- Add tapioca flour while blending.

8- Transfer to saucepan. Medium heat. Whisk often.

9- Add dry mustard, dill weed and pepper to taste. Stir well. Cook 3 minutes.

10- Add drained beans. Stir. Cook 5 minutes, stirring often.

11- Add sugar and lemon juice, stirring while cooking.

12- Return to blender, slow then fast, till very creamy. Rest 10 minutes then blend again.

13- Leave at room temperature till warmed down, then transfer to jar with tight-fitting lid and refrigerate overnight.

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Notes: The HUMMUS MAYO is thick. If you need to thin it for whatever use, drizzle a tiny bit of water as desired into a portion and stir till incorporated and evenly creamy.

Uses:

1- Use as a hummus mayo for sandwiches and salads.

2- Use as a spread for crackers with garnish of choice.

3- Spread on toasted baguette, black bread or ciabatta bread topped with sweet red roasted peppers.

4- Serve as a creamy hummus thinned with a little cold water. Serve with flat bread or tortilla chips.

5- Mix with hot water to taste from cooked ramen noodles, stirring till creamy, then toss with drained noodles. Add a little vegan grated parmesan cheese, black pepper and salt to taste. (I used PURPLE POTATO RAMEN – creamier than others I’ve had.)

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Calorie content:

727.5 calories per 2 cups my hummus mayo. (385 for beans, 260 for oils, 82.5 for yogurt).

2880 calories per 2 cups VEGENAISE GRAPESEED mayo, which is 3.9 times as many calories as my hummus mayo.

Fat content:

33.25 grams fat per 2 cups my hummus mayo (28 grams for oils, 5.25 grams for yogurt).

288 grams fat for 2 cups Vegenaise Grapeseed mayo, which contains 8.66 times as much fat as my hummus mayo.

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