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.