Whipped Chickpea Juice
Learn how to make homemade chickpea juice (aquafaba).
Servings: 2 cups (500 ml)
Calories: 43kcal
Equipment
Instructions
- Soak dried chickpeas in one liter (4 cups) of water for about 10 hours (you can leave them to soak overnight).
- Discard soaking water (as it is not consumable) and rinse the chickpeas.
- Place chickpeas into a saucepan and cover with 1 liter (4 cups) of water.
- Cover the saucepan with a lid and bring to the boil. Then decrease the heat to low-medium and simmer for 60 to 90 minutes (until chickpeas are tender).
- Once the chickpeas are cooked, turn the heat off and leave them to cool down completely in their cooking water.
- Using a slotted spoon, remove chickpeas from the cooking water. And there you are: this chickpea cooking water is your chickpea juice that can be whipped! You should get about ½ liter (2 cups) of chickpea juice (a.k.a aquafaba).
- To whip this chickpea juice, start with a clean, grease-free bowl and whisk attachment and begin to process it. Large, foamy bubbles will begin to appear. Soon it will transform to loose foam. You’ll stop your mixer when the chickpea foam has reached a firm and robust state. When you turn your bowl upside down the chickpea foam should stick to the bowl.
Notes
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
You can store it in an airtight container in the fridge for up to 4 days.
It also freezes extremely well. Put the aquafaba in a freezer proof container and pop it in the freezer to use it later. Thaw it completely before using it in a recipe.
Nutrition
Serving: 1cup | Calories: 43kcal | Carbohydrates: 7g | Protein: 2.4g | Fat: 0.5g | Sodium: 7mg | Sugar: 3.1g | Calcium: 18mg | Iron: 1mg