07/09/2026
The best H**p Gold Oil Aioli you'll ever have 😍
You'll need:
• 1/2 cups aquafaba (liquid from a can of chickpeas)
• 1 tsp Dijon mustard
• 1 tsp sea salt, divided (for aioli)
• 1 tbsp apple c***r vinegar
• 1 cups h**p gold seed oil
• 1/2 lemon, juiced
• 1 garlic clove, minced
• 2 large sweet potatoes, cut into wedges
• 1 tbsp h**p seeds
• 1 tbsp nutritional yeast
• 1 tsp smoked paprika
• 1 tsp Italian herbs
• 1 tsp sea salt (for sweet potatoes)
• 1 tbsp avocado oil
Method:
1. Using a blender, small food processor, or hand immersion blender, add the aquafaba (liquid from a can of chickpeas), Dijon mustard, apple c***r vinegar, and half of the 1 teaspoons sea salt, divided (for aioli). Blend until combined.
2. On a very low setting, slowly add in the h**p gold seed oil — the key is going slowly. If you add it too quickly, the sauce will be too runny and won't thicken up.
3. After about 2-3 minutes, once all the oil has been added, it should be thick and creamy. Add in the lemon, juiced, garlic clove, minced, and more of the remaining 1 teaspoons sea salt, divided (for aioli) if needed. Blend until combined.
4. Transfer to a jar and store in the fridge — this will thicken it up a little more.
5. Preheat the oven to 180C (356F).
6. Season the wedges: Add the 2 large sweet potatoes, cut into wedges, h**p seeds, nutritional yeast, smoked paprika, Italian herbs, sea salt (for sweet potatoes), and avocado oil to a bowl and mix with your hands until evenly coated.
7. Lay the wedges on a baking sheet, not overcrowding it. Bake until crispy.
8. Let the wedges sit for 5 minutes
9. Enjoy with the aioli and some Sriracha.
