Homemade Aquafaba

Introduction

Aquafaba—the starchy liquid left behind when you cook chickpeas—is a reliable egg replacer that works in meringues, mousses, and baked goods. Making it at home gives you full control over the thickness and lets you use the cooked chickpeas for another meal. This takes about 2 hours of mostly hands-off simmering.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 120 minutes
• Total Time: 125 minutes
• Servings: Approximately 1.5 cups aquafaba (yield varies with evaporation and chickpea variety)

Ingredients

• Dried chickpeas

Instructions

1. Fill a pot with water, and add the chickpeas.
2. Bring the water to boil, then reduce the heat.
3. Let it simmer for a couple of hours. Regularly check for enough water, adding a little if necessary.
4. When the chickpeas are soft, let the mixture cool down.
5. Separate the liquid from the chickpeas. The liquid is your aquafaba. You can use the chickpeas to make some other food.
6. If your aquafaba is too thin, boil it to evaporate excess water.

Variations

Higher yield: Use a 1:4 ratio of dried chickpeas to water instead of filling the pot halfway. You’ll get more aquafaba, though you may need to extend simmering time by 15–20 minutes to ensure the chickpeas soften fully.

Reduce the cooking time: Soak the dried chickpeas in water for 8 hours or overnight before cooking. This cuts active simmering time to about 45 minutes and often produces thicker aquafaba naturally.

Salted aquafaba: Add 1 teaspoon of salt to the water before simmering. This seasons the liquid and can improve its stability when whipped into meringues.

Faster evaporation: If your aquafaba is thin and you’re short on time, use a wider, shallower pot during the final boiling step—it speeds water loss significantly.

Save the chickpeas: Don’t discard the cooked chickpeas. Drain them well and use them the same day in hummus, salads, or curries, or freeze them for later.

Tips for Success

Check the water level halfway through: Chickpeas absorb a lot of liquid, and the pot can dry out. If you see the water dipping below the chickpeas, add a cup of hot water to prevent sticking and ensure even cooking.

Let it cool before separating: Separating hot aquafaba from hot chickpeas is messy and risks burning yourself. Wait until the mixture is warm or room temperature, then pour through a fine-mesh strainer or cheesecloth.

Thickness matters for your use: If you’re making meringue, you want aquafaba that’s thin but noticeably thicker than water. If it looks like cloudy broth, boil it down for 10–15 minutes. If it’s already syrupy, use it as-is or thin it slightly with water.

Canned chickpea liquid is not the same: The liquid from canned chickpeas is thinner and often contains additives. Homemade aquafaba from dried chickpeas whips up more reliably and holds volume better.

Use fresh aquafaba within 3–4 days for best whipping: Aquafaba ages and becomes less stable over time, even refrigerated. Older aquafaba may still work, but it whips more slowly and may not hold stiff peaks.

Storage and Reheating

Refrigerator: Pour cooled aquafaba into a clean glass jar and store in the fridge for up to 4 days. It will separate slightly—a thin layer of water on top is normal. Stir gently before use.

Freezer: Freeze aquafaba in ice cube trays, then transfer the cubes to a freezer bag. Each cube holds about 2 tablespoons. Thaw at room temperature or in the fridge for 1–2 hours before whipping. Frozen aquafaba works well for baking but may not whip to stiff peaks quite as reliably as fresh.

No reheating needed: Aquafaba is used cold or at room temperature in most applications (meringues, mousses, vegan mayo). If you’re adding it to a warm batter or sauce, you can use it straight from the fridge—the temperature difference is rarely a problem.

FAQ

Can I use aquafaba from canned chickpeas instead?

Canned aquafaba is thinner and less stable when whipped. If you must use it, drain and reserve the liquid, then simmer it down by half to concentrate it before using. Homemade aquafaba is more reliable for meringues and foam-based recipes.

How much aquafaba do I need to replace one egg?

Use 3 tablespoons of aquafaba for one whole egg in baking and mousses. For meringues and whipped toppings, 2–3 tablespoons per egg white works, depending on thickness and how stiff you want the foam.

Why isn’t my aquafaba whipping up to stiff peaks?

Aquafaba needs to be thick enough—thin, watery liquid won’t hold peaks no matter how long you whip. If yours looks like broth, boil it down for 10–15 minutes first. Also, make sure your mixing bowl and beaters are completely grease-free; even a tiny bit of oil prevents foaming.

Can I use the cooked chickpeas from the same batch?

Yes. Drain them well and use them warm in salads or grain bowls, or refrigerate them in an airtight container for up to 5 days. They freeze well too—spread them on a baking sheet to freeze individually first, then transfer to a freezer bag to prevent clumping.