We’re replacing eggs with black chia seeds and going vegan with this spicy take on everyone’s favorite Mediterranean dipping sauce. We’re still including your aioli staples with fresh, finely chopped garlic and organic canola oil, but we’re bringing a bit of heat and extra flavor with some taste-bud-titillating Sriracha.
- In a blender on low speed, combine lemon juice, Sriracha sauce, milled chia, and salt.
- Continue to blend while slowly drizzling in canola oil until mixture is very thick.
- Serve and enjoy!