Chickpea water is poised to be the next big health food flying off store shelves. Here's what you need to know about aquafaba.
The health food world loves a good trend—there's been the
never-ending kale wave, the love affair with Brussels sprouts, and the
ill-advised obsession with juice cleanses and teatoxes. Now, there's a
new trend in town we think you're going to see a lot more of: chickpea
water. (Psst...Have you tried our roasted red pepper hummus?)
[post_ads]Chickpeas—aka garbanzo beans—are a vegan favorite. "They're an ample
source of protein, fiber, and complex carbs," says Amanda Goldfarb,
R.D., and holistic health coach. (They're also what makes up the love of
our lives, hummus, but we digress.) Chickpea water, more formally known
in the culinary world as aquafaba, isn't the type of water you'd pour
in a glass and down on a hot day. It's the actual juice left in the can
of the beans that you buy from the store. (Could you imagine chugging
that?)
What's more is that chickpea water—or, um, aquafaba—is making its way
into the vegan spotlight. "The water retains some of the protein and
starch, making it an excellent stabilizer," says Goldfarb. "Everyone is
always looking for the perfect egg replacement—like mixing flax with
water—and chefs seem to think this is a good candidate."
But
besides its potential culinary use, is it a health food? "No, probably
not," says Goldfarb. "Ultimately, the nutrients in aquafaba are
negligible. Nothing wrong with being creative, though!"
So you're not drinking it anytime soon, guys, but if you're vegan, it
may be worth looking into when it comes to whipping up your next big
baking project. You can also try these Vegan Desserts That Won't Make You Feel Deprived.
