Many Citrus Reuse and Alternatives from Boston’s Seth Freidus
Misc Tips from Luuk Gerritsen of Curacao

Preparing Dried Chickpeas for Hummus and Aquafaba from Fatima Hite-Igras of Palm House SF

7Yfuv9utSxqh6QTJHNnh_finalogoThe following is the preparation of chickpeas for aquafaba and for hummus (or whatever else you use cooked chickpeas for), from Fatima Hite-Igras , the Bar Director/General Manager of Palm House in San Francisco

I have used Aquafaba. I make it from dried chickpeas and we have used the chickpeas for hummus. It lasts about 3-5 days. We would usually make quite a bit since it takes at least a day to make. I have frozen in quart containers in the past and it preserves it and works just as well after defrost or if not better.
Below is the recipe I use.
  1. Soak dry chickpeas in plenty of water (chickpeas should be well covered) for about 8 hours. I tend to leave them to soak overnight.
  2. Discard soaking water and rinse the chickpeas. Place them into a pot, which you have a lid for and cover with 8 cups of water. Do not add any salt or baking soda.
  3. Cover the pot with a lid and bring to the boil. Be careful as chickpeas like to boil over if the heat is too high so keep an eye on them until they come to boil. Skim the foam that has come to the top and discard.
  4. After the chickpeas come to boil, decrease the heat to low-medium and simmer the chickpeas (with a lid on) until tender. It takes about 60-75 minutes.
  5. Once the chickpeas are ready, turn the heat off and leave the chickpeas to cool down in its cooking water (this infuses the cooking water with more protein, which gives aquafaba its miraculous properties of an egg white).
  6. Remove chickpeas from the cooking water with a slotted spoon. Make sure the spoon is clean and has no grease residue on it as even trace amounts of grease inhibit aquafaba foaming properties
  7. Depending on the intended application of your aquafaba, you may want to reduce the liquid a little to make it more potent. To reduce aquafaba, return the remaining cooking water to the stove. Set the heat to low-medium and reduce aquafaba (without a lid) for about 20-30 minutes until some of the water evaporates and you are left with a slightly  thick yellow liquid.
  8. Let the reduced liquid come to room temperature and then transfer to a clean container and store in the fridge – once chilled aquafaba will turn gelatinous and resemble an egg white.