So the one thing left from my chickpeas for me to play with was the aquafaba, the chickpea cooking water.
I followed the recipe that someone had shared on the Ration Challenge Facebook Group: a few tablespoons of aquafaba, 4 or five cooked chickpeas, some oil and spices.
I put the aquafaba into my jug added the chickpeas, the spices and a bit of salt and started whizzing with my stick blender, then I started to drizzle in some oil and carried on whizzing and whizzing and whizzing, far too much whizzing ... my stick blender was turning into a firestick in my hand and I was getting a bit worried about over heating, it's only a cheapo thing from Tesco!!
After about ten minutes the 'mayo' started to thicken, and suddenly it thickened properly, just one more whizz I thought ... wrong. It thinned out again as soon as I started another whizz.
So it appears the secret is to watch it like a hawk and the second it starts to thicken stop whizzing and leave it well alone.
Thanks to my over-whizzing I was left with a very thin, oily not very nice tasting mayo. I don't think I will bother with this during the actual Ration Week, so I am very glad that I took the time to have a practice now. I have a much better use for my oil that I will tell you about tomorrow, and instead of mayo on my burgers I think I will just use a smear of my hummus.
Some things are worth persevering with, for me with my limited Challenge week ingredients this isn't.