Don't Make Hummus, Make Msabbaha Instead

Msabbaha Is the New Hummus! Go to drinkag1.com/a... to get started on your 1st purchase and receive FREE 1-year supply of Vitamin D3+K2 and 5 travel packs. Thank you AG1 for sponsoring this video!
📘 My Cook Book KITCHEN PASSPORT 😍
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🥣 Msabaha Recipe
1,5 Tbsp olive oil
1 clove of garlic, minced
1 can chickpeas (400g incl. liquid)
1/2 tsp ground cumin
1 Tbsp tahini
1 Tbsp yogurt
juice of 1/2 lemon
salt to taste
chopped parsley (optional)
feta (optional)
toasted pine nuts (optional)
🌿 Habibi-Churri Recipe
1 shallot
1 clove of garlic
juice of 1/2 lemon
salt to taste
1 small bunch dill
1 small bunch mint
1 small bunch flat leaf parsley
2 Tbsp olive oil
🌶️ Sweet Onion Harissa Recipe
2 Tbsp olive oil
1 tsp whole cumin seeds
1 large onion, grated
1/2 tsp salt
1 Tbsp harissa (or less if you dont like 🔥)
200g pureed tomatos
1/2 Tbsp sugar
1/2 Tbsp vinegar

[@mynameisandong]

Andong summer season has begun :) Happy to see you guys again! Also I'm looking for your tips on what to do with aquafaba. Thank you AG1 for supporting this video. Go to drinkag1.com/andong to get started on your 1st purchase and receive FREE 1-year supply of Vitamin D3+K2 and 5 travel packs 💚

[@xxluggixx2559]

kzbin.info/www/bejne/pGKsZYClp6mpgbc

[@italiana626sc]

A great use for aquafaba is making mayo/aioli. Works beautifully.

[@yannsaint-germain4527]

I haven't tried it myself, but I heard it can replace egg whites in margaritas.

[@Production1992nr2]

Mach doch nicht Werbung für diesen Müll der schon längst bei ZDF Besseresser entlarvt wurde. Dachte du wärst seriöser

[@darymarkova]

I make vegan pavlova with aquafaba 😁

[@rushinigiri]

99% of Hummus places in the Middle East don't peel their chickpeas, that would be an insane amount of labor to do basically around the clock.

[@AdoobII25]

yeah, I think the main reason why restaurants have better Hummus than what you could make at home is the availability of high powered blenders than pulverizes everything into a smooth cream

[@rushinigiri]

@@AdoobII25 This + they always have hummus cooking so they can allow it the 4-5 hours it needs to fully soften. The lady who runs my favorite hummus restaurant arrives there each night at 3AM to begin cooking the hummus. I used to go there after long nights out with bread from a nearby bakery because they had not received the pita bread yet.

[@YasuTaniina]

I don't peel my humus and it always turns out quite smooth and restaurant quality. Maybe the secret is more cooking the hummus yourself because I've never bought canned. Last year I started canning up cooked chickpeas myself so I have them whenever I want, and I make the hummus right in the glass canning jar.

[@rushinigiri]

@@YasuTaniina canning your own is genius!!!

[@rushinigiri]

@@YasuTaniina BTW cool tip I learned in Lebanon: try 1-2 tbsp of curd or greek yogurt in your hummus. It's delicious and apparently traditional :)

[@2close2themoon]

You had me at "habibi-churi"! Greetings from Detroit, where we are spoiled with awesome Middle Eastern, especially Lebanese, Yemeni and Iraqi, foods. I live on the border with Dearborn, so yes, I am very, very spoiled with access to the best ingredients and lovely people.

[@TomatePasFraiche]

There’s one more “level”: the meshulash, it’s a hummus topped with whole chickpeas in tehina and with a “red bean masabachah”. It’s like a triple hummus!

[@Anesthesia069]

Whoa, hang on...I love red beans as well. I need to look into this.

[@TomatePasFraiche]

@@Anesthesia069 dude for sure, it’s fire and I can’t get enough of this style

[@lairdcummings9092]

Must. Learn. More.

[@ozilan7284]

That's not red beans!! This foul is (broad beans). Much loved in Egypt, and eaten in the land of Israel since biblical times.

[@Anesthesia069]

@@ozilan7284 Good job I equally love broad beans as well!

[@AlphaLlama]

Aquafaba is used as a egg white substitute in cocktail making. Egg whites are used to bring in foam, smoothness and texture to the drink. But they aren’t vegan.. so a lot of people use aquafaba as a vegan alternative to the egg whites

[@ragnkja]

It’s also an egg-free alternative, which is important to anyone with egg allergies.

[@WanderTheNomad]

@@ragnkja Are there people who think aquafaba has eggs in it?

[@ragnkja]

@@WanderTheNomad Not that I know of, which is why it’s so allergy friendly.

[@BubblewrapHighway]

You can whip aquafaba into a meringue!

[@Jabjabricot]

Try chocolate mousse with it, it is amazing !

[@billycarroll9153]

So SO GLAD to have our old Andong back. I making this recipe today. As always, you rock !!!

[@Exxalted]

To easily make extra smooth hummus, the best way in my opinion is to use Chana Dal instead of whole chickpeas. Chana Dal are split chickpeas you can buy from an indian/asian grocery, so they don't have the skins and take less time to cook due to being split. Just soak them in salted water and cook them in the same water until they become a creamy paste. If you have not tried this personally, don't just doubt me here, just try it out!

[@cassandravaupel7589]

This is... Next level smart. I need to keep an eye out. Might have to go hunting a bit tho where I'm at. I've got some ideas

[@halcyon-cg2eb]

Genius, thanks!

[@yasminas83]

Then that's not hummus! It's a different dish .

[@aluminiumknight4038]

@@yasminas83 and?

[@Exxalted]

@@yasminas83 in what way is it not hummus? It's made from chickpeas in both cases, just a slightly different form of chickpeas

[@lancemaxwell8464]

As someone from the middle east, I've always been obsessed with this stuff. More people should definitely know about this! I also recommend using slices of separated onion to scoop it into your mouth. Extremely good

[@2peoplebrothers]

1:01

[@lancemaxwell8464]

@@2peoplebrothers good eye you got there! Didn't notice it myself, so I hope others who haven't noticed as well and plan to make this dish see my comment

[@ryanm1254]

Thanks for the tip! I was wondering how this was "supposed to be" eaten. I was assuming it is meant to be a dip, but there were a number of shots showing it just being eaten with a spoon.

[@aluminiumknight4038]

@@ryanm1254 it's normally eaten with a flat bread and sliced vegetables/pickles

[@professor_handricka]

I don't think I've clicked on a video faster 😂

[@Wraithwing12]

Aquafaba is surprisingly good as a general vegan egg substitute in baking! Three tablespoons of aquafaba is generally equal to an egg in cakes, cookies, and even vegan mousse. The strangest thing I've ever seen aquafaba used for was in vegan meringues and macarons, which are actually pretty good but kind of tricky to make!

[@reinier20004life]

Vegan meringues was the first thing to come to my mind with regards to Aquafaba as well! They can be incredibly textured and tasty, but if you want you can keep it extremely simple with only aquafaba and sugar. I've noticed that the whipping time is much longer than for egg-white based meringues, you can really be standing with the mixer for 10+ minutes and nothing happening yet, but eventually the magic happens :) and what helped for me was to add some of the sugar before you start whipping

[@lenakohl2339]

@@reinier20004life add some lemon juice before whipping.

[@janem3575]

does aquafaba taste like the tin and salty?

[@katekramer7679]

Wow, a KZbinr politely replying to criticism from subscribers. I feel like I'm in the Twilight Zone.

[@eraigames]

I can only speak for myself, but I'm not bothered by you making a sponsored video! You've got to make a living and I'd rather have more videos from you than no videos because you had to get a "regular" job.

[@muhannednuaimy-barkermonub6712]

I made this recipe yesterday, and it was amazing! I skipped the extra sugar for the red sauce. Between the caramelized onions and the tomato sauce it was plenty sweet enough. I forgot the olive oil for the Habibi-churri, but I don't think it needed it. I also used a small onion instead of a shallot. But it still turned out great. Just perfect!

[@JohnBainbridge0]

I love that this has a creamy tahini texture, a rough-mashed chicpea texture, and a whole chickpea texture. It's like a hummus layer cake! But the icing on that cake would be some *crispy baked/fried chickpeas* as a garnish.

[@mynameisandong]

oooooh love this idea. chickpeaception

[@dexterm2003]

An even better alternative to chimichurri is yemenese Zhoug which is zesty, herby, spicy and has a beautiful green cardamom flavor to it. I also never peel my chickpeas just cook the canned chickpeas for 10 minutes with a cup of additional water and a tablespoon of baking soda it cuase the skins to break down and makes it lighter and smoother then blend with ice water to get the ultimate velvety texture hummus in under 20 minutes.

[@0senggy]

I make mayo with aquafaba! But sometimes It turns a little runny so I blend It further with chickpeas, capers and pickled cucumbers.. it's not mayo anymore but I find It very good 😅 I'll try your recipe soon!

[@zyxwvutsrqponmlkh]

Capers... why are rich people peas so salty?

[@0senggy]

@@zyxwvutsrqponmlkh Rich people peas 😅

[@zyxwvutsrqponmlkh]

@@0senggy They are little too, I would think gourmet peas would be some massive thing the size of a grape, but these capers are like half the size of normal peas.

[@0senggy]

@@zyxwvutsrqponmlkh You know, a caper is the flower of the plant before It blooms! The fruits are actually bigger.. maybe they really looks like tiny grapes 😅 I don't know the english name, we call It "cucunci"

[@zyxwvutsrqponmlkh]

@@0senggy But they are so salty, I can't even eat a whole can.

[@NyxaGrayheart]

Lmao don't care about that sponsor get that bread so we can have another sick soup season. I swear that's changed my life. Please do a summer soup :D

[@nozee77]

I use Aquafaba cubes instead of ice cubes to make hummus. Just throw it in while mixing, as you would do with the ice cubes. The texture difference is clearly noticeable to me, plus it does not water down the taste.

[@nuberiffic]

...ice cubes to make hummus?

[@dickchao]

@@nuberifficCommon trick to help get more air into hummus as you blend for a creamier texture

[@nuberiffic]

@@dickchao how does adding ice get you more air?

[@erlend.johnson]

I struggled with getting that smooth texture with hummus for a long time until watching the Middle Eats channel's video on hummus. You do need to get dry chickpeas and soak them. But they basically recommend that you boil the chickpeas with baking soda until quite mushy and starting to break down. I always stopped cooking earlier on previous attempts. This way results in a smooth hummus and works better than skinning the chickpeas (I tried that too).

[@dovahkindragonborn9827]

ok guys tell me if this is sacrilegious, but i would love to eat this with some toasted bread like a baguette ... let me know if i'm a monster for not using a pita

[@izaskuncaro5662]

When i was in Marseille a few years ago, we went to a midle east kind of restaurant and they served fresh bagguetes from the bakery near by (instead of Pitta).. So, i really recomend your suggestion, it is amazing!

[@Getpojke]

I'm a big fan of beans & pulses. Just find them very satisfying to eat... & they're good for me too. A suggestion for a dish you may like to try is not with chickpeas but broadbeans/fava beans. Its a Turkish dish called Bakla Ezmesi or just Fava. You'll need: Dried broad beans; 500 gr Onions; 2 small, cut in half length-ways Olive oil, 1/3 cups - 80 ml Salt; 1- heaped teaspoon Sugar; 1 teaspoon Water; 1.4 litres • Place in the broad beans and the onions in the pressure cooker. • Fill with soft drinking water. The water should be 2-3 cm higher than the beans. • Close the lid and cook until the pressure gets high, cook 5 minutes and open the lid. If you don’t have a pressure cooker, the water you add should be 4 cm above the beans and you’ll need to cook them for about 10-15 minutes until they soften. • Then add olive oil, sugar, and salt. Use a hand blender to make it silky smooth. • Take the dish or bowl that you want your fava to take the shape of, pour some olive oil and rub so that the fava would be able to slide once it is cold. • Place the mixture in the dish. First, allow it to cool at room temperature. Once cool, refrigerate for at least 2 hours. • Your fava is now ready to be turned out onto a plate, cut in slices to serve. This is Refika's recipe from Refika's Kitchen. I like to add some sliced fennel bulbs & or fennel seeds in as the pressure cooking stage & occasionally some Urfa Biber/isot pepper Turkish dried chilli for the smokey flavour. It's one of my favourite sides, especially in summer. You can also use slices of it like you would avocado in sandwiches. I'm also a big fan of fava bean hummus.

[@ewerybody]

I mostly make vegan mousse au chocolat with aquafaba. It's important to gently stir in the chocolate by hand instead of trying to whip it in with the electric hand mixer! 😋

[@reenzetto]

Would you care to share the recipe?

[@DeKwakke]

You can use aquafaba in cocktailmaking as a substitute for egg-white for a vegan cocktail :) you'll still get the frothy foamy texture with the exact same steps (shaking) just play around a bit with dosage to find your preferred version and you'll be making vegan pisco sours in no time

[@MrKirby365]

Really Y'all? He has an awesome personality, puts together amazing videos, And selling ads space is probably how he some majority of his income. Grow up commercials are everywhere.

[@petramajerova8913]

guys, this combination works! I didn’t have any bread at home but wanted msabaha and I felt like having a nori..so I made a wrap of piece of icebearg lettuce,nori and teaspoon of msabaha and it is perfect bite deliciousness! ❤

[@MatsJPB]

Having tried a bunch of those super smooth, silky hummuses, I gotta say I'm not that fond of it. It might be more traditional, but I prefer a slightly coarser, rougher texture. At least when just eating it as a dip with bread. I'l give Msabbaha a try, but it seems to be going to far in the other direction for me. Oh well, luckily I can do it however I like at home =D

[@Muckrackerz]

Awesome recipe! One of the more well-known but nonetheless fantastic applications of aquafaba is to use it for vegan mayonnaise. Works like a charm, though it does have the slight disadvantage of turning the mayo a little runny if you let it rest for more than 24 hours.

[@1_mensch]

In Israel and Palestine they often serve it with Zhoug, pickles and hard boiled eggs. It's soooo good!

[@UraniumFire]

You are totally forgiven, And OMG. I didn't mind the ad content of the last video; your feedback was honest and helpful. I am looking forward to trying this dish. I love the chunkiness of chick peas, and all those beautiful textures together - wow!

[@DrewHoward-tk1jz]

I've always used aquafaba in soft cookies as an alternative for eggs but it can be used in a variety of baked goods.

[@Becausing]

I'm going to be in Berlin in September. Have you ever done a video on the best restaurants in the city? Would love some recommendations!

[@Tanookicatoon]

It's a good thing I have all of this in my pantry.

[@mynameisandong]

best part of this recipe!! perfect emergency meal

[@plia1984]

with aquafaba I like to make what I call hummus mousse, I make humms , then whip the aquafaba utilll a stable foam, then slowly mix in the hummus. I use as a sauce.

[@ozilan7284]

Traditionally, actually, Msabbaha is heavier than hummus, and wayyy thicker in consistency to the large amount of raw tahini. But so worth it

[@EricOehler01]

I tried making some aquafaba meringue cookies a few months back, and they were textually perfect. You wouldn't know they weren't egg whites. Except. They tasted very strongly of chickpeas. So I clearly did something wrong.

[@JaelA]

As for aquafaba,I have made vegan ice cream with it,as well as cakes

[@hananc]

In Israel Meshulash, triangle, is a popular dish. third hummus, third massabacha, third ful. this way you get a variety of textures in the same meal.

[@ObiWahn007]

Welcome back, Andong! Msabbaha seems like a good alternative, especially something easier to cook! 😀

[@TheSankyu99]

Andong is my culinary Sherpa.

[@thepiratecove2770]

Glad you're back, always enjoy your content Andong! Thanks for being fab.

[@Dominikmj]

aquafaba is perfect for egg white replacement for cocktails (like whiskey sours, clover clubs, Pisco sours etc.)!

[@nextlevelgamer6936]

But only if your chickpea cans are sold without salt in the aquafaba I so far have only found the salted ones

[@pennyforyourthots]

​@@nextlevelgamer6936can you make it from the soaking water of dry chickpeas?

[@nextlevelgamer6936]

@@pennyforyourthots that sounds like a good idea, the dried chickpeas are pretty rare in regular grocery stores where I'm at though I can get them from middle eastern shops though, I'll try that sometime

[@Dominikmj]

@@nextlevelgamer6936 It works even with salty chickpeas. I am not a big fan of it (because it is just too salty) - but in my eyes it is better than egg white. And yeah - you can use the soaking water of chickpeas. This is much easier!

[@niken538]

@@nextlevelgamer6936 you should cook the chickpeas in the soaking liquid, then the starches and proteins are released from the chickpeas while cooking and you get aquafava

[@craigmitchell8892]

This is great, Andong's videos always seem to align with the thing im into at the moment and ive just been putting my chickpea water down the sink for lack of a use. for sure gonna try this soon. Cheers!

[@cz2301]

I dont like chickpeas so i may use instead lentils

[@jTay111]

I get perfectly smooth hummus every time with a good food processor. Doesn't really matter if the chickpeas are soaked and boiled or from a glass/can in my opinion :)

[@dafish5306]

It's so unfortunate that the algorithm is hiding such well produced and entertaining content. Always love your stuff Andong, wish the team all the best ♥️.

[@___Somebody___]

Algorithm brought me here

[@RorysRamblings]

Will definitely make this! Been watching you for years Andong and have no idea how you're not at 1 million subs yet?

[@paulchenpi7893]

I make some tasty vegan mousse au chocolat with aquafaba.

[@HazemYab]

Hey Andong, The original "mousabha" comes from Damascus. I’m surprised you’re not taking advantage of the rare opportunity in the Sonnenallee neighborhood, with so many Syrian stores and restaurants offering the authentic flavors of the Levant. Did you know that, according to non-Syrians yourtubers, Syrian chicken shawarma is considered the best one ?

[@live_long_and_prosper]

Dislike for all the pesky ads.

[@GrubbsandWyrm]

Why are you apologizing for needing to pay bills? You have a great channel. It isn't like you were trying to convince us Raid Shadow Legends is fun

[@JohnBainbridge0]

4:34 Andong: "...with a bold kick from the alliums..." Subtitles: "...with a bold kick from the *aliens* ..." 🦶👽

[@veghcsenge]

Aquafaba mayo is amazing (don't have to worry about raw eggs). But I would not use the liquid from a can, because that's gross to me, only the cooking liquid from home cooked chickpeas.

[@avgikyriazi1186]

I am so glad that there is a legit name for what I make when I can’t be bother to use (and clean) a food processor 😅

[@Eremon1]

Not many youtubers can instill their sense of passion in the viewer quite like Andong here. Great videos. Cheers!

[@Tejassuthar777]

You should try the hummus from Hummus Studio. They make actually authentic and creamy hummus just like in Tel Aviv.

[@alimehdi3174]

Sir. You can get the smoothest hummus ever without the need to peel them. This first. Secondly, hummus is Lebanese. Falafel is Egyptian. Do your search before things that may end up having people unfollowing you.

[@ehopem4877]

Christine McConnell (From the Mind of...) made a vegan buttercream frosting for a cake with aquafaba. Everything she does is very highly detailed and time consuming but well worth watching so highly recommend

[@bojanbozinovski1415]

Any chance of a video with Balkan recipes? Cevapcici, grilled fish, filled peppers, shopska salad etc...i am sure you have a neighbourhood place nearby. You made awesome into and info about Middle Eastern cuisine, we are "next door"

[@brak601]

We have same flavors, VERY BIG THANKS FOR THIS ONE, going to try this once my girl is back from her trip

[@guseletov]

Thank you fro the video... good to know such stuff. A lot of my friends, they want super-smooth stuff. :-) And I am on of those individuals who does not like _extra SMOOTH_ hummus , so.. what you showing - hits all points for me.

[@DrBrunoRecipes]

Delicious :)

[@BarefootDani]

Great video! I too prefer masabaja over hummus, but there is even a better version: broadbean hummus! I... I have no way to describe it. It's devine, and no tahini added. Bonus if you manage to find a recipe with Mulukhiyah herb 🤤

[@tmtb80]

If you use baking soda, you do not have to peel your chickpeas. Even really old chickpeas will soften. Sometimes i even rub unsoaked (but still wet from washing) chickpeas with a little baking soda, let it sit for just a bit, rinse off the baking soda if I don't want them too soft. Otherwise the baking soda can almost turn them into mush.

[@dahutful]

I guess they had a lot of time back in the day...to PEEL chickpeas! But this sound and looks superb. Thanks.

[@hailynewma9122]

you lost me at AG1

[@MrsTeawithmilkplease]

This chickpea recipe sounds interesting. Especially since I have not been able to make my own hummus taste better than the store bought one. And I will definitely be making the habibi-churri.

[@thechefjeffnj]

Just made this. Everyone loved it. I left out the dairy products. I enjoy your videos very much. Thanks.

[@Katze3103]

experimenting thought here: maybe the chickpea water can be used for making peanut sauce - while grinding or if you do it with peanut butter (which I prefer) instead of some regular water... okay. this thought needs testing...

[@MimoTooThanks]

I didn't have the ingredients for the Habibi-Churri and Sweet Onion Harissa, but the Msabbaha itself (with some caramelised onions) was absolutely incredible. Thank you for sharing, I wouldn't've tried this dish otherwise!

[@AxeLea3]

YT not showing me this in my Abobox is apparently trying to keep me from increasing my chickpea consumption to dangerous levels

[@piroskamuller-middelhof3333]

Try smoke grilling the chick peas with some curry and cumin powder and olive oil and then use them to make hummus or msabbaha. Delicioso! 😋😋

[@Klaus-macht-Bilder_de]

Thank you - I hat to try it directly after seeing the video - was really good Grüße vom Niederrhein Klaus

[@kdykes]

Love to see a Berlin-based creator putting out great content. I think I'll need to find Big Bascha - their bread looks fantastic and is all too often not what it could be at some of the spots on the east side. And may make Msabbaha today!

[@DracoMeteor91]

There is something called "triangle" in israel which is hummus, fava beans, and masabaha mixed in one plate

[@QuercusMax]

My 17-year-old just made this stuff for dinner. It's their new favorite meal, they say they could eat this every day.

[@zanzabar7878]

You should try qudsiyeh, which is humous with foul (fava beans), also amazing

[@Momzie808]

Wow, now I gotta try this recipe! Looks really tasty and delicious, can’t wait to try it! Thank you again!

[@judgeworks3687]

Is the way this is eaten traditionally with a spoon (eaten like a soup or cereal)? Or is it served like hummus where you eat it on other food? Thanks-I’m going to try to make your version.

[@janem3575]

LOL. Love how you redacted out the non-english word for "chickpeas"

[@jijieats]

Thumbnail looks like it comes straight outta midjourney 👀

[@51Saffron]

I make it without the Tahini, I can't stand it. I guess it is not hummus then. I love the recipes out there that give you alternatives to sesame. You can also use other types of beans instead of chickpeas. My favorite though is Mexican refried beans made from scratch.

[@deqatones8770ash]

Your name andong , this familiar pedicap have greeting to you welcome back , ahhaaaiiii

[@DirtyHairy84]

Don’t apologize. Your in this to make money. Until your channel has a Red Cross as the logo your not a charity.

[@actoridi]

Aquafaba Mayo! It is unexpectedly good...

[@Breakbeat90s]

1:45 I watched so much Ragusea I got triggered when you didn't mention heterogeneity here 😂

[@Mia-mia247]

Hi Andong 👋 es wäre super, wenn du hinzufügen würdest, wie lange sich die einzelnen Komponenten im Kühlschrank halten, z.b. das Habibi-churri 😊 (asking for shelf life data)

[@heroino89]

YESSSS Andong is back! Now the summer can begin!

[@xmoex6393]

You should try the al-yaman tahini! It's the best i found so far in germany...

[@liste302]

Honestly, I don't care how much time you need for a video: take as much time as you want, I'll still watch all your uploads! Love how you are able to turn cooking videos into so inspiring and interesting ones! :)

[@fasareste]

You can use Aquafaba instead of Egg Whites in Cocktail in order to get the foam some of them are known for

[@chirantanr]

Best Msabbaha in Berlin is in two places, my kitchen and Akko at Pankstrasse!

[@Christina-yt3bi]

Als Fellow Berlinerin Danke für den Tipp mit Big Pascha. ich denke ich werde heute mal die selbstgekochte Variante probieren und schaue mir am WE mal die Referenz an. :) VG

[@SteiniDJ]

That looks great. Is it something you'd normally eat straight from the bowl or some sort of bread?

[@bubbleberryblubb]

Really? 2 Weeks after my Hummus Research? D: How dare you!

[@MooMoo-fw3kh]

I'm going to be traveling to Berlin in December can you tell me again the name of that place where you got the hummus and maybe recommend another good restaurant to go to?

[@CraftsInA]

plz do moloukhia

[@christianhansen3292]

yuck Ag1 i pass. and Chickpeas also another yuck.

[@lu_calamardo]

He tryna hide it but every German knows that brand of chickpeas

[@fredsarkis1810]

Aquafaba is popular in cocktails as a substitute for egg whites, but the smell is a little off putting.

[@Danielle-zq7kb]

Egyptians do something similar with their little fava beans.