Thickening and protective
Aquafaba is a very elegant name to speak about chickpea water, a dense liquid that shares a lot of properties with egg white and therefore can be used as an alternative in cooking and cosmetics. Great to thicken a blend and to get a good emulsion in a product, aquafaba will also protect and strengthen fine hair.
Before dreaming of making a tasty houmous or some delicious falafel, the hard little chickpeas (the base of the recipes) need to be soaked in water to become more tender and digestible and in the case of houmous, they even need to be boiled before being mashed. The cream-coloured legume is full of proteins and manganese among others, and some of these nutrients are released into the water when cooked, creating the valuable 'aquafaba'.
Yes, you can eat your houmous now. But don't forget to add tahini and garlic!
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