Aquafaba Recipes - A Must Try List of Chickpea Water Uses (2024)

FAQs

What can you use chickpea water for? ›

Known as aquafaba or chickpea water, it can be used as a vegan substitute in many recipes that call for eggs or egg whites. Meringues, fancy, foamy co*cktails, mayo—it may seem crazy, but it really does work! If your interest is piqued, great. But don't just start throwing chickpea water into your recipes willy nilly.

Aquafaba may not be as effective in recipes where the high protein content of egg whites is crucial, such as in some types of custards or protein-rich baked goods, where egg whites contribute significantly to the structure.

How long can you keep aquafaba? Store unwhipped aquafaba in an airtight container in the fridge for up to 5 days. Freeze aquafaba for months. For ease, consider freezing it in tablespoons in an ice cube tray.

Frozen-then-thawed aquafaba whips just as well as fresh aquafaba. You can also defrost the aquafaba cubes in the microwave to speed the process along. Fresh chickpea liquid can be stored in the refrigerator for up to one week.

Aquafaba can also be used as a natural hair mask to promote healthy hair growth and shine. The proteins in aquafaba help to strengthen the hair, while the starch helps to absorb excess oil and dirt. Here's how to make an aquafaba hair mask: Drain a can of chickpeas and save the liquid.

Aquafaba is full of protein and is said to add thickness and shine to dull hair. Drain chickpeas then whisk the aquafaba till it thickens and froths. Smooth mask over hair and leave for 15 to 20 minutes. Shampoo and rinse.

Avoid adding aquafaba to dishes if you have experienced symptoms previously. Use commercial egg replacer, linseed/chia seed or egg free xanthan gum to provide texture in recipes instead. Avoid the well-known bloat-causing vegetables such as dark green cabbage, cauliflower and Brussel sprouts.

They are notoriously high FODMAP and usually contain oligosaccharides (GOS or fructans) that can make us gassy and lead to other unpleasant gut symptoms. As we've just discussed aquafaba is made from the brine/water out of canned beans (often chickpeas). Unfortunately, FODMAPs are water soluble.

Aquafaba also may not be a good choice for everyone, as it contains “oligosaccharides, which are sugars that the body can't digest until they reach the colon,” Miller explains. This can result in bloating and gas for some people, especially those with irritable bowel syndrome.

Three tablespoons of aquafaba is equivalent to about one whole egg, while two tablespoons of aquafaba is equivalent to about one egg white. Keep in mind that a can of chickpeas yields about 1/2 to 3/4 cup of this liquid, so about eight to 12 tablespoons.

Why is my aquafaba not whipping up? ›

You forgot to add cream of tartar.

A 1/4 teaspoon or so of cream of tartar added to the aquafaba before you start whipping helps the liquid foam and fluff up to make for easier whipping and a more stabilized end result.

Short answer: yes! This goes for homemade aquafaba and aquafaba from canned beans. Whether you have some leftover aquafaba from a can of beans or chickpeas or have decided to reserve the liquid from cooking chickpeas, you can freeze it and use it at a later date.

Aquafaba is the thick liquid that results from soaking or cooking legumes, such as chickpeas, in water for an extended period of time. It's the translucent viscous goop you probably rinse down the drain when you open a can of chickpeas.

As a general guideline, you can use aquafaba to replace one or two eggs in recipes for baked goods such as cookies, cakes, and muffins. Use 3 tablespoons of aquafaba per egg.

Aquafaba is a portmanteau of the words “aqua” and “faba” which are the Latin words for “water” and “bean” respectively. So there's your answer, bean water! When you cook beans, the cooking water absorbs some of the proteins and allows the liquid to imitate qualities of egg whites.

Health Benefits of Aquafaba

Chickpeas are healthy, and some of the nutrients transfer into the water. Protein and fiber don't transfer over, but you can still benefit from trace amounts of: B vitamins.

So whether you're soaking fresh chickpeas or using canned, don't throw away the 'juice'. That liquid is a valuable ingredient known as aquafaba. It makes an outstanding egg white substitute, somehow embodying the same viscous texture and ability to whizz into fluff.

The liquid in the can with your chickpeas is food safe; otherwise, there would be no way for the beans themselves to be safe. There are two reasons you wouldn't want to eat it: The bean broth can be very salty, as some canned beans use the brine method.

I have been advised that the cooking water from chickpeas is not toxic. People use it to create a substance a little bit like whipped eggwhite, that can be made into macaroons or cake toppings etc.