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aquafaba

[ ah-kwuh-fah-bah ]

noun

, Cooking.
  1. the starchy liquid or broth in which dried chickpeas have been cooked or in which canned chickpeas are immersed, which can be reserved and whipped into a froth or foam, and used especially as a substitute for egg whites in meringues, buttercream, mousses, and in vegan pastries and baked goods.


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Word History and Origins

Origin of aquafaba1

First recorded in 2010–15; aqua ( def ) (in the sense “a liquid”) + Latin faba “bean”

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