What are your experiences, and what do you prefer?
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in my home country we call it aquafaba.
Added a little white wine to the white bean hummus I made last night to thin it out.
Raw alcohol? You didn’t flambé it first?
I didn’t think you can flambe wine
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.
