Hello Everyone 🙂
Since the summer I started using more sauces for salads, crakes and sandwiches and this is one of them.
I wanted to use the leftover water from the chickpeas and as usually you can prepare aquafaba experimented with adding some lemon and oil.
It is easy with no too many additional ingredients, very tasty and you can use it for so many meals.
Servings: 100ml
Time to prepare/10min
Ingredients:
- 1 can chickpeas (just the water) abt. 100ml
- 5 tbsp. raw sunflower seeds
- 1 tbsp. grapeseed’s oil
- 1/2 lemon juice
- 1/2 tsp. salt
- 1/2 tsp. black pepper
How to:
- In a blender mix all ingredients and blend until homogenous mixture.
- Transfer to a tight glass jar and keep in refrigerator for about a 5 to 7 days.
- And voilà you have a tasty sauce for salads and dips.
Tip: 1 if you leave it in the fridge before using it will thicken. I do not recommend adding more than 7 spoons of sunflower seeds as they have specific raw taste.
Tip: 2 You can replace the sunflower seeds with cashew or walnuts for ticker consistency. The quantity it will be ariund 70 gr.
Here are a few photos with some carrot chips.
Enjoy 🙂
Pettite Two a Pret 
Leave a comment