Hot take: My aquafaba switch-up for weekday meals

I always passed on using aquafaba outside of baking, thinking it was too fussy. Then I blended a bit into a simple bean spread last week, and it made everything so smooth. Your mileage may vary, but it's a nice little win for quick fixes.

3 comments

3 Comments

val_chen1612h ago

Ever tried blending chickpeas straight into soup for thickness?

olivia_mitchell4510h ago

Blending chickpeas like val_chen16 said works, but aquafaba keeps it smooth without turning soup into paste.

kelly.diana10h ago

My last batch of hummus turned out gluey until I added a spoonful of aquafaba. It's that same smooth texture you mentioned. Blending chickpeas into soup sounds smart, but I worry about it getting too thick. I get the fussiness fear, but small tweaks like this save dinner. Now my beans have a secret weapon.