This simple vegan aioli is fab as a side, dip or spread.
Drain liquid from a can of chickpeas to get aquafaba. Using a stick blender or small food processor combine garlic, aquafaba, vinegar and smoked paprika until frothy. Add olive oil in a slow stream and process until thick.
3 Tbsp aquafaba (liquid from a chickpea can)
1 Tbsp vinegar
1/4 tsp smoked paprika
1 cup of olive oil
1 clove garlic