Honey Garlic Aquafaba Aoli


Aquafaba—the water from cooked chickpeas—is a versatile binding ingredient. Plus, it’s vegan!



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



  • Sous vide circulator
  • Sous vide pouches
  • Vacuum sealer
  • Large bowl
  • Strainer
  • Robot Coupe or high-speed blender


Prepping time: 20 minutes / Sous vide cooking time: 18 hours




For the Chickpea Liquid:

  1. Soak the dried chickpeas overnight, then strain.
  2. Preheat circulator to 203°F (95°C).
  3. Combine chickpeas and water in sous vide pouch and cook for 18 hours.
  4. Strain liquid, then chill.

For the Honey Garlic Aioli:

  1. Use Robot Coupe or a high-speed blender to blend chickpea liquid until it develops a foamy consistency, about three to four minutes.
  2. Add salt, mustard, honey, garlic, and vinegar.
  3. 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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