...the next time you make humus you should save the liquid from those chickpeas. Yes, we’re talking about that murky swamp-water leftover in the pot. That stuff is aquafaba and is the otherwise discarded liquid from legumes/beans (often chickpeas). When cooking them raw, you’re left with starches, proteins and other plant remnants in the liquid, giving it a unique structure that is comparable to a blend of egg whites and yolks. Because of this, it’s edgy to use it as an egg-replacer. Isn’t working with discarded stuff cool?
Remember the days when Snackwells cookies were considered a healthy dessert option? “They’re fat-free!” my mother would exclaim as she helped herself to a fourth guilt-free sugar laden cookie. And who could blame her?