Rookie Guide to Homemade Aquafaba
Learn how to make aquafaba from scratch using dry chickpeas and an Instant Pot.
Servings: 500 ml
Ingredients
- 250 g dry chickpeas about 1 heaping cup
- 1 litre water for pressure cooking
- 1 tablespoon salt optional
Instructions
- Rinse dry chickpeas under cold water to remove dust or debris. Note: Soaking is optional with the Instant Pot, but soaking for 8–12 hours (or overnight) makes them cook more evenly and gives a creamier aquafaba.
- Drain the soaking water and place your chickpeas into the Instant Pot. Add 1 litre of fresh water.
- Pressure Cook the Chickpeas - Soaked chickpeas: Cook on High Pressure for 25–30 minutes, then natural release for 15 minutes. - Unsoaked chickpeas: Cook on High Pressure for 40–45 minutes, then natural release for 20 minutes. Please note: The beans should be tender but not mushy.
- Place a fine mesh sieve over a large bowl and carefully drain the chickpeas. The golden liquid that collects underneath is your aquafaba.
- Allow the aquafaba to cool completely before transferring it to a clean jar (I’d like to leave it in the pot overnight).
- Store in the fridge for up to 5–6 days or freeze in ice cube trays for longer storage (great if you only need a tablespoon or two at a time).