this post was submitted on 16 Aug 2025
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Aquafaba (en.wikipedia.org)
submitted 2 days ago* (last edited 2 days ago) by usernamesAreTricky@lemmy.ml to c/wikipedia@lemmy.world
 

Also can get it from a can of chickpeas. The liquid already in the can is aquafaba

Also for best results, looking up "[dish] aquafaba recipe" will often work a bit better than 1:1 substitution because it can sometimes benefit from slight ratio changes of other ingredients. Though 1:1 substitution will still work

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[–] dantheclamman@lemmy.world 5 points 1 day ago* (last edited 1 day ago) (1 children)

I feel like this article can be expanded to note that the musician popularized it in a specific context as a substitute for egg whites, which was indeed genius and a 'whod'a thunk it' moment, but that chickpea water has been used for all sorts of applications for centuries/millenia. Unfortunately those uses are not well documented online. Similar dynamics are at play with ciabatta bread and the Corsi-Rosenthal box filter, which both had precedents before they were named and popularized. Basically, I think there are distinct kinds of genius at play here: the original inventor, often lost to time, and the person who documents and shares the innovation, which requires its own kind of talent

[–] usernamesAreTricky@lemmy.ml 3 points 1 day ago (1 children)

Out of curiosity, what were some of the uses of chickpea water in the centuries/millennia past?

[–] dantheclamman@lemmy.world 5 points 1 day ago

Well when I lived in the Middle East, I never saw them use it to whip up a meringue, but I'd see them make hummus and set some drained bean water aside to maybe add back in a bit later and control the consistency of the hummus, analogous to how Italians might reserve some pasta water to use in the sauce. So the idea of "aquafaba" as a distinct product is probably a true innovation, but people did use good ol bean water sometimes.