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Creating hummus or mayo subsitute from tepary beans or chickpea.

 
Blake Lenoir
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Good morning folks! I wanna find healthier ways to add to sandwiches, tacos, etc in the place of mayonnaise, sour cream or other types of sauce to reduce or end many health problems that we face in everyday life as the world become more beholdened to corprate interests and things of that nature. I wanna find how can I duplicate the taste of mayo or sour cream from hummus either made from tepary bean or chickpea and I'm looking for heirloom types that can grow and have more flavor without it being processed. Could hummus be use for dip for chips? Please drop me off some ideas if you have any to give. Bye, bye!
 
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hummus IS used as a dip for chips. i’m not sure i understand your question.
 
Blake Lenoir
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I wanna use hummus as a healthy alternative to mayo and stuff for my burgers, tacos, sandwiches, etc. The question I'm asking is could it be used for nacho chips as a substute for sour cream if it has acid that cause stomach problems and that sorta thing. Just wanna clear the confusion.
 
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How about this?

Invasive plants are Earth's way of insisting we notice her medicines. Stephen Herrod Buhner
Everyone learns what works by learning what doesn't work. Stephen Herrod Buhner

 
Blake Lenoir
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Sure thing! How about hummus sandwiches? Had one before?
 
Shawn Foster
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Blake Lenoir wrote: Sure thing! How about hummus sandwiches? Had one before?



Yep! Hummus is a very tasty sandwich filling or addition. My favorite is hummus with thick slices of homegrown tomato and some sprouts. If you are concerned about the acid content, you can always use less lemon juice while making it.
 
Anne Miller
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Years ago while we still had our homestead, I decided to try some new stuff.

One was a bean burger.  I probably used pinto beans because those are the only beans that we cook.

Mash beans, add desired spices, and fry like a hamburger patty.

Put on a hamburger bun with lettuce and tomato.

At least, that is the way I remember how I prepared the bean burger.

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Mayo - or an aoli - is very easy to make from scratch, and it's as healthy as the ingredients you choose. At its most basic, mayo is eggs - though they can be replaced with flax seed, for a vegan version, oil, and an acid - lemon juice or vinegar, generally. Adding spices not only personalize the flavor, but boosts the health benefits - sometimes exponentially.

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You might be better off looking at nuts and seeds for what you're talking about. Mayo is mostly oil. The egg is just an emulsifier, so you can also use cooked vegetables like eggplant or carrot, avocado, beans. The beans are always going to be secondary to the oil, though. Mayo is fat, not starch. So if you were to blend up a neutral tasting nut or seed until it's very smooth, that would work better for mayo.

For sour cream, take your favourite nut/seed, blend very smooth and add a starter of some sort. Could be juice from fermenting vegetables, could be probiotic powder, could be yoghurt starter, etc. Let it sit on the counter for a day or two. Keep tasting until it's got the level of acidity you want. There's your sour cream.

My favourite sour cream substitute is cultured coconut cream.
 
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What does a vegan use to replace mayo or sour cream yet "duplicate the taste"?

Maybe the oil used will add more flavor?

Invasive plants are Earth's way of insisting we notice her medicines. Stephen Herrod Buhner
Everyone learns what works by learning what doesn't work. Stephen Herrod Buhner

 
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Tahini (sesame seed paste) makes a good base for savory vegan sauces.  Standard middle eastern “tartour” sauce is tahini, garlic, lemon juice, and herbs like parsley or dill. It’s an emulsion like mayonnaise, when you first add the lemon to the tahini it may curdle into a thick paste, but then you beat in water a teaspoon at a time until you get the right consistency.

You can make similar sauces using same technique with other nut/seed butters. Like Thai-style peanut sauce, or European romesco with almonds.

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