aquafaba

[ ah-kwuh-fah-bah ]

noun

, Cooking.

1. the starchy liquid or broth in which dried chickpeas have been cooked or in which canned chickpeas are immersed, which can be reserved and whipped into a froth or foam, and used especially as a substitute for egg whites in meringues, buttercream, mousses, and in vegan pastries and baked goods.

Word History and Origins

Origin of aquafaba¹

First recorded in 2010–15; aqua ( def ) (in the sense “a liquid”) + Latin faba “bean”