Aquafaba - The nectar of the Gods?

June 15, 2018

 

Health food aficionadas love a good trend—there's been the never-ending kale wave, the love affair with Brussels sprouts, and the silly obsession with juice cleanses and teatoxes. Now, there's a new trend in town I think you're going to see a lot more of: chickpea water… aka aquafaba.

 

Chickpeas—aka hummus beans, aka garbanzo beans —are a vegan favourite. They're an abundant source of protein, fibre, and complex carbs. (not to mention that they are also what makes up the love of my life, hummus, but I digress.)

 

Chickpea water, more formally known in the culinary circles as aquafaba, isn't the type of water you'd pour in a glass and slurp up on a hot day. It's the actual juice left in the can of the beans that you buy from the store or after boiling the chickpeas at home.

 

What's more is that chickpea water—or, um, aquafaba—is making its way into the vegan spotlight. The water retains some of the protein and starch, making it an excellent stabiliser.  Everyone is always looking for the perfect egg replacement—like mixing flax with water—and aficionados seem to think this is a good candidate.

 

But besides its potential culinary use, is it a health food? I would say it’s unlikely.  Ultimately, the nutrients in aquafaba are negligible. Nothing wrong with being optimistically creative, though.

 

So, you're not chugging it down anytime soon, guys, but if you're vegan, it may be worth looking into when it comes to whipping up your next great baking project.

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