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
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.
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.
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.)
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.
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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