Aquafaba
The liquid from cooking or canning garbanzo beans, and what to do with it.
Aquafaba is the liquid left over from cooking or canning garbanzo beans (chickpeas). Don't pour it down the drain. It can replace eggs in baking, whips up like egg whites, and thins hummus without any oil.
Where to get it
From a can, use the liquid as it is. Look for cans with no salt added if you are watching your salt.
From a pot of home-cooked garbanzos, the liquid is usually thinner. Simmer it down until it is about as thick as raw egg white.
Using it in place of eggs
| To replace | Aquafaba |
|---|---|
| 1 egg yolk | 1 tbsp |
| 1 egg white | 2 tbsp |
| 1 whole egg | 3 tbsp |
Whipping it
Use an electric mixer, and give it several minutes. A pinch of cream of tartar helps the foam hold its shape.
Keeping it
It keeps for up to a week in a covered jar in the refrigerator. To keep it longer, freeze it in an ice cube tray, then measure it out by the cube.