Don't Throw Out That Extra Aquafaba - Use It In Your Hummus For The Fluffiest Texture - Tasting Table
Save aquafaba from canned chickpeas to improve hummus creaminess and fluffiness; also cook chickpeas, whip tahini, and roast garlic for better texture.
Cheap, reliable egg alternatives: what to use for whipping, baking and high-protein snacking
Aquafaba, a viscous byproduct of cooking legumes, is a versatile substitute in vegan cuisine, capable of creating meringues, sauces, and mayonnaises, offering cost-effective solutions.