BeginnerIngredients
Ingredients:
Chickpea Liquid:
2 C dried chickpeas
6 C water
Honey Garlic Aioli:
¼ C chickpea liquid
1 ½ tsp fine salt
2 ¼ tsp Dijon mustard
2 ¼ tsp honey
2 ¼ tsp garlic, minced
4 ½ tsp apple cider vinegar
1 ½ C canola oil
Cayenne or smoked paprika, to garnish
Overview
Equipment
- Sous vide circulator
- Sous vide pouches
- Vacuum sealer
- Large bowl
- Strainer
- Robot Coupe or high-speed blender
Timing
Prepping time: 20 minutes / Sous vide cooking time: 18 hours
Servings
8
Directions
For the Chickpea Liquid:
- Soak the dried chickpeas overnight, then strain.
- Preheat circulator to 203°F (95°C).
- Combine chickpeas and water in sous vide pouch and cook for 18 hours.
- Strain liquid, then chill.
For the Honey Garlic Aioli:
- Use Robot Coupe or a high-speed blender to blend chickpea liquid until it develops a foamy consistency, about three to four minutes.
- Add salt, mustard, honey, garlic, and vinegar.
- Stream in the oil to desired consistency.
To Serve:
Spoon a few tablespoons alongside any protein dish. Sprinkle with cayenne or smoked paprika, if desired.
Developed by Chef Bruno Bertin, the Cuisine Solutions Culinary team, and CREA. Featured in Sous-Vide magazine Spring/Summer 2019.
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