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Let's talk about dips.
I have a serious love affair with dips, maybe avocado ones are my favourite but we are out of season so this dip-lover has to get creative to sustain this affair.
This dip had to be full of flavour and it needed to have that evoking creamy texture to make it into the "favourite" category. But since cream and egg are on the no-go zone, I am gonna be using aquafaba to give it a thick creamy consistency.
Have you ever used aquafaba before? It's a great egg substitute that it's gaining popularity amongst the vegan community. It has the same emulsifier properties as egg and it can be used in many different recipes, you can even make merengue with it!
Aquafaba is basically the water where legumes are cooked or kept, hence the name: aqua is the latin word for water, and faba is the latin word for bean. It is very cheap and easy to source, and we can call it a neutral food since it barely has any calories or protein or anything for that matter.
For this recipe we will only need the aquafaba, four more ingredients, a bowl, an immersion blender, and that's it! In 5 minutes you'll be able to enjoy this delicious dip.
The trick here is to give the aquafaba that creamy frothy consistency. To achieve this put the oil, vinegar and aquafaba in a bowl, immerse the blender for a few minutes, start mixing it and soon you'll see how it starts changing color and the texture will become very much like a light cream. If you are not getting this consistency add a little bit more aquafaba and keep blending, the more you blend the thicker it will get.
Once you have the "cream" ready the only thing left to do is add the syrup and the dijon mustard, use a spoon and with a wrapping motion mix all of them together. Put it in the fridge for a few minutes so it cools down, you can also serve it at room temperature but it tastes much better when chilled.
I love making this dip at home whenever I am craving a snack, it's creamy, flavourful, a bit savoury and a bit sweet. I usually like to pair it with home made chips made out of sweet potato, beetroot, cassava, and even pumpkin skin or baked pita bread I buy from the store.
But why keep it all for yourself? this dip is also a great way to impress your friends at your next reunion! I usually get a lot of reaction when I tell them it is 100% vegan.
Give it a try and let me know how you liked it and how the aquafaba worked for you, once you see all the possibilities you'll be amazed! Liked this recipe? Why not head over and check out our Avocado Aioli – another one of our awesome dip recipes!
|Amount Per Serving|
|Calories 372||From Fat 330|
|% Daily Value*|
|Total Fat 37g||56.45%|
|Saturated Fat 4g||18.82%|
|Trans Fat 0g|
|Total Carbohydrate 10g||3.29%|
|Dietry Fiber 0g||1.6%|
|Vitamin K2 (menaquinone-4) 0µg||0%|
|Vitamin A 10.9IU||0.22%|
|Vitamin B-12 0µg||0%|
|Vitamin B-6 0.01mg||0.36%|
|Vitamin C 0.03mg||0.05%|
|Vitamin D 0IU||0%|
|Vitamin E 14.96mg||49.87%|
|Vitamin K1 (phylloquinone) 2.1µg||2.63%|
|Pantothenic acid 0.03mg||0.3%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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