I had canellini beans and I wanted a hummus-like "schmear" for our freshly baked bagels. This aoili is smoother and runnier than hummus and would probably be a wonderfully rich sandwich spread, a perfect veggie or chip dip, or even an impromptu white sauce for pasta. I don't think it's quite thick enough for a bagel spread, but the flavor is wonderful.
5 comments:
Hi, I just got caught up reading all of your Vegan Omicon posts - that's a book I've got to get. Can you send me your spinach onion quiche recipe - I've tried several recipes and have never been satisfied with the results.
Thanks for your help.
Teresa
Sure! It's been years since I've made it, so I'll try to remember all of my modifications and send it o you via email :)
I have to try this one. Aoili is actually a kind of Provencal "mayonnaise," so it makes sense that it's thinner.
You're right, I knew that it *should* be thinner, but with untested vegan recipes (especially bean-based) you can never be sure what you're going to get. We're still using it as a bagel spread and it's very tasty, just not something I'd want to eat in the car without a napkin :)
Thanks a bunch,
Teresa
Post a Comment