Recipe by Georgiapea
I got this off of a website (planetgreen.discovery.com) that got it from Veganomicon. It looks absolutely delicious. I hate mayo ergo I'm not a huge fan of aioli, but this looks delicious. There is no mayonnaise (not even nayonnaise) so I imagine the texture is much thicker than regular aioli - more like hummus. I haven't tried it yet though so I don't know. Hope it's good! <I'm not sure about all the specifics here, like the yield and especially the servings, which would depend on what you do with it. The website suggests that you use it on crackers or bread, as a dip for crudites or as a sandwich spread.> Also, make this a bit ahead of time (not more than a day) so the flavors can blend.
Top Review by redegg
Quick, easy, and so tasty! I ate this as a dip for sweet potato fries, but it would be great as a sandwich spread. I'm even thinking of thinning it out a bit to use as a dressing for salad. I'll definitely be adding this one to my go-to recipe book.
- 1 (15 ounce) can navy beans or 1 (15 ounce) can great northern beans or 1 (15 ounce) can cannellini beans, drained and rinsed
- 2 tablespoons lemon juice
- 1⁄4 teaspoon salt
- 3 pinches fresh ground black pepper
- 1⁄4 cup olive oil
- 6 garlic cloves, chopped
Directions See How It's Made
- Combine the beans, lemon juice, salt and pepper in a blender or food processor and puree until smooth, scraping down the sides of the bowl to get everything.
- Preheat a small pan over low heat.
- Cook the garlic in the olive oil for about 3 minutes. (You want just to gently heat it, not brown it.).
- Add the garlic and oil to the mixture in the blender and puree.
- Taste for salt, pepper and lemon and adjust to your liking.
- Transfer to a container, cover and refrigerate until ready to use.