Chickpea juice in hummus for consistency, or water?
Chickpea juice in hummus for consistency, or water?
What are your experiences, and what do you prefer?
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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.
This is was what I was wondering, and am going to try next
16 comments