Aquafaba

Recipe from Natalia Ermolaeva, chef and co-founder of the online cooking school Plant Kitchen School. Aquafaba is the liquid left over from boiling chickpeas and other legumes. It whips up beautifully, no worse than egg yolks . You can use the liquid from canned chickpeas, but this is not the best option, because aquafaba may contain salt and artificial additives. Moreover, it is easy to prepare aquafaba of the desired consistency at home: soak 500 grams of chickpeas overnight, then drain the water, pour 2.5 liters of water over the chickpeas again and cook for 1.5-2 hours, until 300-350 ml of liquid remains. This will be aquafaba, it needs to be cooled - and make vegan meringue.

Hummus is a symbol of hospitality and warmth, a traditional dish with a rich history rooted in Middle Eastern cuisines. Homemade hummus has a creamy texture, rich flavor, and light nutty notes from tahini. Cumin adds a subtle spicy aroma, while garlic gives it zest. The perfect balance is achieved by mixing chickpeas, aquafaba, and spices. Hummus can be used as a snack, spread for toast, or dip for vegetables. It complements Mediterranean and Eastern dishes beautifully, creating a harmony of flavors. With its creamy consistency and nutritious composition, hummus is an excellent addition to a healthy diet.

The recipe is taken from the collection of recipes by Nastya Ozerova.

The recipe is taken from the collection of recipes by Nastya Ozerova.

The recipe is taken from the collection of recipes by Nastya Ozerova.

The recipe is taken from the collection of recipes by Nastya Ozerova.