Aquafaba, the cooking liquid of chickpeas/beans, is a treasure!

🌱 🫘✨ Don’t throw away the chickpea starchy liquid, it’s a treasure! Grandma Sita has always believed in making the most of every ingredient, and aquafaba, the leftover liquid from chickpeas or beans, is one of her favorite zero-waste secrets. Because, it’s perfect for replacing eggs and adding texture and structure to countless recipes, like meringues and mayonnaise.

💪 Aquafaba is also packed with plant-based goodness, high in protein, low in calories, and contains no fat but essential vitamins and minerals. So next time you cook with chickpea hummus, save that liquid and get creative in the kitchen! 

👵💚Grandma Sita’s tips:
✅ Zero-Waste: Aquafaba will be kept in the fridge for up to a week, although it is best used within a few days. If you are not going to use it within that time frame, you can freeze it in an airtight container for up to 6 months.
✅ Sustainable: Chickpeas and legumes, as well as products made from them, aren’t just a source of protein they’re also the heart of a nourishing, affordable, and sustainable kitchen.
✅ Versatile: What makes aquafaba a magical ingredient is that it whips and creates a foam that can be used as a direct replacement for egg white, from fluffy meringues to creamy mousses.

👩‍🍳Pro Tip: 3 tbsp/45 ml of aquafaba = 1 egg (medium chicken egg), and it works wonders in cakes, cookies, pancakes, and even savory dishes. Check out Grandma Sita’s delicious plant-based recipes👉cakes & treats | plant-based recipes

🔬The science behind aquafaba, legume cooking water, is that components migrate from the seeds to the water during cooking giving it a wide spectrum of emulsifying, foaming, binding, gelatinizing, and thickening properties that share egg white. 

📗In December 2014, while actively looking for egg substitutes the French musician Joël Roessel discovered through a systematic investigation into vegetable foams that water from canned beans can form foams like protein isolates and flax mucilage.

🌍 Beans are a gift use every part, waste nothing! By embracing legumes and pulses using every bit from the beans to the aquafaba, we’re supporting a more resilient and sustainable food system. Let’s spread the bean love, small changes can make a big impact!