Homemade Aquafaba
Dried chickpeas cooked from scratch. The cooking liquid is aquafaba, the egg-white replacement that whips into meringue and binds baked goods.
Ingredients
Affiliate Product links go to Amazon. As an Amazon Associate, Captain Rico earns from qualifying purchases.
- 1½ cups dried chickpeas , rinsed
- 4 cups water
Method
- Rinse the chickpeas. Place in a large pot and cover with fresh water by 2 inches.
- Soak overnight.
- Check the water level in the morning. Add water if needed to keep beans submerged.
- Stovetop: bring to a boil, then simmer 25 to 30 minutes until tender.
- Pressure cooker: cook 7 to 10 minutes high pressure, then 10 to 15 minute natural release.
- Drain, reserving all the liquid. That's the aquafaba.
- Reduce on the stovetop until thick like egg white.
- Refrigerate up to a week.
About the ingredients
- dried chickpeas Cicer arietinum
- Chickpea: edible seed of the legume Cicer arietinum, domesticated in the Near East ~9,000 years ago. Eaten whole (boiled, sprouted, roasted) or ground. Rich in plant protein, fiber, folate, iron, manganese. A whole-food legume, canonical WFPB.
- water
- Plain potable water (H2O). Universal solvent and culinary base, no calories or nutrients beyond trace minerals. Not derived from any organism; an unprocessed essential. WFPB canonical.