All Things Food and Cooking

264 readers

1 users here now

A friendly and welcoming community for discussions and photos and recipes of all things Culinary.

founded 9 months ago

MODERATORS

[email protected]

Chickpea juice in hummus for consistency, or water? (sh.itjust.works)

submitted 5 months ago by [email protected] to c/[email protected]

16 comments fedilink hide all child comments

What are your experiences, and what do you prefer?

you are viewing a single comment's thread
view the rest of the comments

[–] [email protected] 3 points 5 months ago (1 children)

Controversial take here: use filtered water, not the aquafaba. Yes, using the cooking water is more traditional in most cultures that make hummus. I made it that way for years.

But if the water's off for any reason, usually the chick peas are old, it can become "dirty" tasting. Moreover, using water allows you to have tune in the flavors much better.

Just my Rupee 0.50.

[–] [email protected] 2 points 5 months ago

This is was what I was wondering, and am going to try next