Aquafava is all the rage lately. If you’ve been hiding under a rock and don’t know what it is, it’s the liquid that comes in canned beans. The bean of choice to get your liquid from is chickpeas. I’ve seen recipes for everything from meringues to chocolate mousse to mayo from aquafava. I have to say that whoever came up with the idea of using aquafava for these things was a genius (and probably a bit crazy too).

Chickpeas without liquid leave a great opportunity to make your own hummus.

When I serve the hummus, I like to drizzle it with olive oil and sprinkle a little paprika on top. It makes it look pretty.

This is the kind of recipe that screams out to add to. Things like avocado, sun-dried tomatoes and fried onions come to mind. Be creative!

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