Chickpeas I took a lot for preparation of hot dishes, so how much for mayonnaise needed dry peas will not say. About a couple of handfuls. Chickpeas soaked overnight in cold drinking water in the ratio 1:4

The water will drain out, fill with fresh water in the same ratio and boil the chickpeas for 1 hour or until tender. At the end of cooking sprinkle with a little salt. Throw the chickpeas in a sieve, retaining a small amount of broth to adjust the consistency of mayonnaise. Two eggs cook from the moment of boiling for 4 minutes, then fill the eggs with cold water for rapid cooling.

In a blender grind the chickpeas, garlic clove and a bit of broth until it has a smooth thick puree.

Add to the blender the egg yolks, mustard, yogurt, lemon juice, olive oil. Again all whisk until smooth. Season to taste with salt and pepper and beat again for a few seconds.

Mayonnaise is ready! Dividing it between the jars and remove in the refrigerator for a few hours.