How to Make Aquafaba at Home
Learning how to make aquafaba is essential for chefs, bakers, and food developers who want full control over this versatile ingredient. Whether you use canned chickpeas or cook dried chickpeas from scratch, understanding how to obtain the right concentration and viscosity is key to reliable performance.
This guide outlines both methods and provides tips for quality control, storage, and safe handling.
Method 1 — From Canned Chickpeas
- Open a standard 400 g can of chickpeas.
- Drain the contents through a fine sieve, collecting the thick liquid.
- Weigh the liquid: you should obtain about 120–150 g aquafaba per can.
- If it feels too thin (very watery), reduce it gently in a saucepan until it reaches a syrupy consistency.
- Chill fully before whipping or incorporating into recipes.
Quality tip: Always choose unsalted, unflavoured chickpeas for neutral-tasting aquafaba.
Method 2 — From Dried Chickpeas
Cooking dried chickpeas gives you control over concentration and allows large-scale production.
Steps:
- Soak 250 g dried chickpeas in cold water (overnight or 12–16 hours).
- Drain and rinse, then place in a pot with 1.5 L fresh water.
- Simmer gently until fully cooked (60–90 minutes).
- Cool completely in the cooking liquid to allow proteins and starches to diffuse.
- Drain through a sieve and collect the cooking liquid (aquafaba).
- Reduce if needed until thick and slightly syrupy, aiming for 4–5% dry matter.
- Chill before use.
Pro tip: Weigh the starting water and final liquid to calculate concentration. A target viscosity is similar to egg white (about 1.2–1.3 g/ml).
Testing and Quality Control
To verify readiness:
- The liquid should cling to a spoon and have light viscosity.
- When whipped, it should form soft peaks within 3–5 minutes at high speed.
- If foaming is poor, reduce the liquid further to increase protein and starch concentration.
Aquafaba can vary slightly by chickpea variety and cooking time, so standardising concentration is essential in professional settings.
Storage and Food Safety
After production:
- Store in clean, airtight containers
- Keep refrigerated at ≤4 °C and use within 3–5 days
- For long-term use, freeze aquafaba in portions (e.g. 50 g) and thaw overnight in the fridge
Always label containers with production date and weight for traceability in professional environments.
How to Use Your Homemade Aquafaba
Once prepared, your aquafaba is ready to use as a functional egg alternative.
Typical equivalences:
- 45 g aquafaba ≈ 1 whole egg
- 30 g aquafaba ≈ 1 egg white
Incorporate it directly into aquafaba recipes like meringues, chocolate mousse, or mayonnaise to test its performance.
Key Takeaways
- Aquafaba can be made from canned or dried chickpeas
- Aim for a thick, slightly syrupy consistency (≈1.2–1.3 g/ml)
- Reduce if needed to improve performance
- Store chilled for 3–5 days or freeze for long-term use
- Weigh portions and label for consistency and traceability
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