What Does Chickpea Water Do? A Guide to Aquafaba

December 27, 2025 •

4 min read

Discovered around 2014, the viscous liquid from cooked chickpeas, known as aquafaba, was found to have remarkable properties, revolutionizing vegan baking and cooking,. This versatile ingredient acts as a powerful egg substitute, allowing for the creation of fluffy meringues, creamy mayonnaise, and a wide array of other dishes that traditionally rely on eggs. So, what does chickpea water do? Its emulsifying, binding, and foaming capabilities make it an indispensable pantry item for plant-based and allergen-free kitchens alike.

Quick Summary

Aquafaba, the liquid from canned or cooked chickpeas, functions as a powerful plant-based egg replacement, capable of binding, emulsifying, thickening, and whipping into a stiff foam for use in various recipes.

Key Points

Egg Replacement: Aquafaba, the liquid from cooked chickpeas, serves as a versatile vegan alternative for eggs.
Foaming Power: When whipped, aquafaba creates a stiff, fluffy foam similar to egg whites, perfect for meringues and mousse.
Binding Agent: Used un-whipped, it acts as a binder and emulsifier in baked goods, mayonnaise, and sauces.
Nutritionally Light: It is very low in calories, protein, and fat, making it suitable for certain dietary needs, but not a nutritional powerhouse.
Versatile Ingredient: It is a core component in many vegan recipes, from sweet desserts and cocktails to savory dressings.
Cost-Effective: As a byproduct of canned chickpeas, it is an economical and sustainable ingredient to utilize.

The Science Behind Aquafaba's Magic

Aquafaba, a term derived from the Latin for "bean water," is the liquid left over from cooking chickpeas. The culinary magic of this viscous liquid comes from the unique combination of carbohydrates (starches), proteins, and saponins that leach into the water during the cooking process,. The starches and proteins mimic the cohesive and structural properties of egg whites, while the saponins (a class of plant chemicals) act as a natural foaming agent. When these components are agitated, they form a stable foam by trapping air bubbles, which gives aquafaba its signature ability to create light and airy textures in recipes. The higher the concentration of these solids in the liquid, the more effective it is. Canned chickpea liquid is often the most consistent, though homemade versions can be reduced to achieve the desired viscosity.

How Aquafaba Works in Cooking

Aquafaba is valued for its ability to perform several crucial functions in recipes, which is why it has become so popular in vegan and allergen-free cooking. Its capabilities can be categorized into four main areas:

Foaming and Aerating: When whipped, aquafaba forms a stable foam, which is perfect for creating light, fluffy textures in dishes like meringues, marshmallows, and mousse,.
Emulsifying: The liquid can bind together ingredients that normally don't mix, such as oil and water. This property makes it the perfect base for vegan mayonnaise and creamy salad dressings,.
Binding: Un-whipped aquafaba holds ingredients together, acting as a binder in baked goods like brownies, cookies, and savory veggie patties. A good rule of thumb is to use 3 tablespoons of aquafaba for each whole egg you are replacing.
Thickening: With its viscous nature, aquafaba can be used to add body and creaminess to sauces, soups, and gravies without needing dairy or flour.

Mastering Aquafaba: Tips and Tricks

Achieving perfect results with aquafaba requires a few key techniques. Whether you're whipping it into a foam or using it as a simple binder, following these tips will increase your chances of success:

Use the Right Ratio: For a whole egg, use 3 tablespoons (45g) of aquafaba. For an egg white, use 2 tablespoons (30g).
Ensure Proper Consistency: For best whipping results, use aquafaba with a similar consistency to egg whites. If your liquid is too watery, you can reduce it by simmering it gently on the stovetop.
Add a Stabilizer: For stable, stiff foams like those for meringue, add 1/4 teaspoon of cream of tartar or a little lemon juice per 1/2 cup of aquafaba before whipping. This helps stabilize the foam and creates a more reliable result.
Use Clean Equipment: Any trace of grease on your mixing bowl or whisk can prevent the aquafaba from whipping properly. Use a metal or glass bowl and ensure it's completely clean before starting.
Start with Cold Aquafaba: While it can be whipped at room temperature, cold aquafaba tends to whip more quickly and effectively.
Whip Patience: Whipping aquafaba, especially to stiff peaks, takes longer than whipping egg whites. Don't be discouraged if it takes 10-15 minutes with a stand mixer.
Store Smartly: Keep leftover aquafaba in an airtight container in the fridge for up to a week, or freeze it in ice cube trays for later use.

Aquafaba vs. Eggs: A Comparison


Feature	Aquafaba	Egg Whites	Whole Egg
Primary Function	Foaming, Binding, Emulsifying	Foaming, Binding	Binding, Flavor, Leavening
Calories (per 3 tbsp/large)	~5 kcal	~17 kcal	~77 kcal
Protein Content	Very Low	High	High
Dietary Suitability	Vegan, Allergen-Free	Not Vegan	Not Vegan
Best for...	Meringues, Mayo, Mousse	Meringues, Aerated Desserts	Most Baking, Savory Dishes

Nutritional Profile and Health Considerations

While aquafaba offers impressive culinary capabilities, it is not a significant source of nutrition compared to eggs. It is extremely low in calories, with just 3-5 calories per tablespoon, and contains only trace amounts of protein, carbohydrates, and fat. It is also cholesterol-free. However, it does contain some nutrients that leach from the chickpeas during cooking, such as B vitamins, folate, and trace minerals. Its low-protein content makes it a useful option for individuals with phenylketonuria (PKU), a rare genetic disorder requiring a very low-protein diet. For most vegans, aquafaba is a functional ingredient, but it should not be relied upon for substantial nutritional intake.

Conclusion

Aquafaba proves that even what was once considered kitchen waste can be a culinary marvel. By understanding the unique properties of this starchy bean liquid, home cooks and professional chefs can unlock a world of vegan and allergy-friendly recipes. From creating delicate, airy meringues to thick, creamy mayonnaise, what chickpea water does is provide a versatile and accessible alternative to eggs, solidifying its place as a staple in modern plant-based cooking. Its neutral flavor and reliable performance make it an ideal choice for a wide variety of sweet and savory dishes, proving that delicious and ethical cooking can be achieved with something as simple as bean water. For more information on its discovery and uses, you can visit the dedicated website, Aquafaba.com.

Frequently Asked Questions

Yes, you can drain the liquid from a can of chickpeas and use it directly. For best results, whisk it gently before use to distribute the starches evenly. If using for meringue, reduce it first if it seems too watery.,

As a general rule, use 3 tablespoons of aquafaba to replace one whole egg, or 2 tablespoons to replace one egg white.

Several factors can cause whipping issues, including traces of grease on your equipment, using aquafaba that is too thin, or simply not whipping it for long enough. Try adding a stabilizer like cream of tartar and ensure all your utensils are perfectly clean.,

Adding a stabilizer like cream of tartar or a little lemon juice helps aquafaba foam more quickly and hold its shape. A pinch of cream of tartar is especially recommended for stiff foams like meringue.,

No, aquafaba has a neutral flavor, and any potential beany taste disappears when combined with other ingredients and cooked.,

While the liquid from other legumes can work, chickpea and white bean aquafaba are preferred because they have the most neutral color and flavor.

You can store aquafaba in an airtight container in the refrigerator for up to a week. For longer storage, freeze it in ice cube trays and transfer the frozen cubes to a freezer bag.