Lemon Chili Chickpea Dip (Recipe 1 of 2)
Ingredients
- 1 oversized (29 oz) can chickpeas (equals 2 regular 15 oz cans), drained and aquafaba reserved
- 2 large cloves garlic (Heat unpeeled cloves in a dry pan until skins brown to mellow bite. Pop out of skins before using.)
- Zest and juice of 1 lemon
- ¼ cup tahini
- 1 tablespoon chili crisp (LaoGanMa or similar)
- 2 tablespoons vegan fish sauce
- Salt & pepper to taste
- Optional: crushed ice to fluff texture
- Reserved aquafaba to thin as needed
Instructions
- Prepare the Ingredients:
- Drain the chickpeas, reserving the aquafaba.
- Heat unpeeled garlic cloves in a dry pan until the skins brown to mellow the bite.
- Pop the garlic out of their skins.
- Zest and juice the lemon.
- Blend Ingredients:
- In a food processor, combine the chickpeas, roasted garlic, lemon zest and juice, tahini, chili crisp, and vegan fish sauce.
- Achieve Desired Consistency:
- Blend until smooth.
- Add a little crushed ice and/or aquafaba to reach a creamy, fluffy consistency.
High-Protein Nutritional Yeast Vinaigrette/Dressing (Recipe 2 of 2)
Ingredients
- Reserved aquafaba from chickpeas (about 2 cups)
- 2 cups nutritional yeast
- Zest & juice of 1 lemon
- ¼ cup apple cider vinegar
- 1 tablespoon Dijon mustard
- Olive oil to taste (start with ¼–½ cup)
- 3–4 tablespoons sesame oil (or to taste)
- 3 cloves garlic
- Salt & pepper to taste
Instructions
- Prepare the Ingredients:
- Roast garlic cloves in a dry pan until skins brown.
- Zest and juice the lemon.
- Blend Ingredients:
- In a blender, combine aquafaba, nutritional yeast, roasted garlic, lemon zest & juice, apple cider vinegar, and Dijon mustard.
- Add Oils:
- Blend while drizzling in olive oil until creamy.
- Finish with sesame oil for nutty depth.
Video Description
Turn One Can of Chickpeas Into Two Chef-Level Recipes. I'm making two unforgettable chickpea recipes I love and make all the time. Super simple and crave worthy! I’m turning one oversized can of chickpeas into two bold, make-ahead recipes you’ll want on repeat. Much less expensive that store bought and SO much better. In this video I show you how I prep them beforehand so you can see the full process, the unexpected flavors, and my go-to tricks for quick, crave-worthy plant-based and vegan cooking.
https://dereksarno.com/. Thanks for supporting and signing up for that newsletter. Won’t be too long now. And if you want to sponsor an episode get in touch.
Not Your Ordinary Hummus: Lemon Chili Chickpea Dip
(makes about 2 containers, 16oz)
Ingredients
• 1 oversized (29 oz) can chickpeas (equals 2 regular 15 oz cans), drained and aquafaba reserved
• 2 large cloves
• Zest and juice of 1 lemon
• ¼ cup tahini
• 1 tablespoon chili crisp (LaoGanMa or similar)
• 2 tablespoons vegan fish sauce
• Salt & pepper to taste
• Optional: crushed ice to fluff texture
• Reserved aquafaba to thin as needed
Garlic note: Heat unpeeled cloves in a dry pan until skins brown to mellow bite. Pop out of skins before using.
Method
1. In food processor combine chickpeas, roasted garlic, lemon zest & juice, tahini, chili crisp and vegan fish sauce.
2. Blend until smooth, adding a little crushed ice and/or aquafaba to reach creamy fluffy consistency.
High-Protein Nutritional Yeast Vinaigrette/Dressing
(yields about 2 pints)
Ingredients
• Reserved aquafaba from chickpeas (about 2 cup)
• 2 cups nutritional yeast
• Zest & juice of 1 lemon
• ¼ cup apple cider vinegar
• 1 tablespoon Dijon mustard
• Olive oil to taste (start with ¼–½ cup)
• 3–4 tablespoons sesame oil (or to taste)
• 3 cloves garlic
• Salt & pepper to taste
Method
1. In blender combine aquafaba, nutritional yeast, roasted garlic, lemon zest & juice, vinegar and mustard.
2. Blend while drizzling in olive oil until creamy; finish with sesame oil for nutty depth.