aquafaba

The last two days have been filled with experiments with aquafaba, a chickpea protein "glop" that can be used instead of egg whites.

There's been a lot of chatter about this over the last few years, and things like this certainly up the ante:

http://floralfrosting.blogspot.ca/2015/05/snickers-macarons.html

So... what are you supposed to do with all the leftover chickpeas? Some thoughts to play around with:

1. Naomi Duguid's book Burma has a recipe for Shan Tofu, which is something between polenta and tofu, and more recipes for it can be found all over the web, like here.
2. Dhokla looks like another tasty option. The fermented aspect of it is interesting.
3. Chana Dal Halwa is something I hadn't even heard of before today, but is tempting me because of my recently discovered sesame allergy. The link is to a Pakistani version, which looks more like a pudding than the usual middle eastern cakes. Good place to start, and shouldn't be too hard to drag this into the realm of a vegan dessert.
4. And as much as I'd like to be a smartass and avoid putting in hummus for being too obvious; I feel like I have to share this sesame-free hummus recipe I found.

So there. The kitchen is a bit of a mess, but at least we found a few things to do with the aquafaba byproducts ;)

edit: I am a bit new to this so please bear with me as I figure out style, themes, etc.