You can do so much with just one can of garbanzo beans!
First, I used the aquafaba to make chocolate chip cookies. I’ve used aquafaba many times before, but this was my first time whipping it! Somehow, I was under the impression that the whipping process was laborious and time-consuming by hand, especially compared to egg whites, but this chickpea liquid got light, white, and fluffy within a minute!
I then used the “leftover” beans (usually it’s the aquafaba that’s left over, isn’t it 😋) to make my first homemade hummus. Using a no-waste scrap-inspired recipe, I took kale stems that are usually discarded and blended them with the beans, some tahini, lemon, garlic. So ridiculously smooth and creamy, especially when you remove as many chickpea skins as possible. (I’ll probably no-waste-throw those skins into another random dish.)
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