Re-using chickpea water in Tel Aviv

Aquafaba – the viscous liquid produced from boiling chickpeas, is often used as a vegan egg replacer. At award-winning Tel Aviv vegan restaurant Meshek Barzilay they use it to make sauces. mayonnaise, vinaigrette, lemon meringues, cakes, and as a thickener for stews.

https://forward.com/life/435903/how-a-vegan-tel-aviv-restaurant-has-reinvented-aquafaba-hummus-water/

http://www.meshekbarzilay.co.il/en/

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