If “a penny saved, is a penny earned,” then celebrate that these two recipes can be used together to crack the code on one ingredient: garbanzo beans!
Imagine that you’ve bought a box of organic garbanzo beans, because you are a thrifty, BPA-free vegan who loves protein, of course. The ingredient list on the box reads: water, organic garbanzo beans (aka chickpeas) and salt. Seems simple enough! Now, instead of draining the liquid from the box and pouring it down the drain, you save the beany-liquid to make a second delicious dish. And boom! You’ve made two recipes with one box!
I’m talking about whipping the brine that keeps the garbanzos cozy into a vegan meringue called Aquafaba (aqua = water, faba = beans). You can use Aquafaba as an egg substitute so we’re going to transform it into a fluffy sweet treat! Since now you’ve also got your leftover garbanzos, and you’ll be snackish around lunch time, the perfect snack comes to mind – hummus! Follow the two recipes below the next time you find a lonely box of beans that begs to be used in your vegan cuisine, or maybe plan for it on a special occasion . . . say New Years. If you’ve got a party and don’t know what to make, here is two recipes for one. You’re welcome.
Almond Meringue Cookies
- 1 cup of liquid from box of garbanzo beans
- ½ teaspoon cream of tartar
- ½ teaspoon almond extract
- ½ cup organic sugar (or coconut sugar)
Preheat the oven to 200 degrees and place parchment paper on a baking sheet.
In a mixing bowl, combine the garbanzo brine liquid, cream of tartar and almond extract and use a hand or stand mixer to combine the ingredients. Turn the mixer up to high and slowly add the sugar, whipping the mixture until a thick “meringue” forms and can hold a peak without falling. Do not over whip.
Spoon the mixture onto the parchment paper making each cookie equal in size. Bake for a total of 2 hours, turning the pan in the oven halfway through the bake time. Cool completely and store in a container that allows for a little ventilation.
Creamy Rosemary Hummus
- Garbanzo beans from 1, 13.4oz box
- 2 tablespoons tahini
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- 5 tablespoons good olive oil (keep one separate for topping)
- 2 teaspoons fresh rosemary, minced
- Salt and pepper to taste
Place all ingredients, except 1 tablespoon of olive oil, in a food processor and pulse until combined. Turn on a moderate speed and slowly pour the olive oil in until fully combined. Place in a serving dish and top with the remaining tablespoon of olive oil. Serve with fresh organic vegetable crudites or toasted pita.
Our mission is to nourish & transform the planet, one individual at a time, by providing the highest quality, clean, affordable, plant-based nutrition, education, and science-backed bio-technologies.
Claims on this site have not been evaluated by the FDA. Information on this site is not intended to diagnose, treat, cure, or prevent any disease. We encourage you to do your own research.. Seek the advice of a medical professional before making any changes to your lifestyle or diet.
Share This Post
Sunwarrior likes to share. Please feel free to repost articles as long as you always link back to the original and credit the author.