Water & Chickpeas

Water is a clear, odorless, tasteless liquid essential for life. Chickpeas, also known as garbanzo beans, are legumes native to the Middle East. When used together in food products, the chickpeas are typically cooked in water, and this liquid may be retained as part of the final product, especially in items like hummus.

Water is used as a solvent, base, or carrier in countless food products. The liquid from cooked chickpeas, often called aquafaba when specifically separated for use, can act as an emulsifier or binder in vegan products. It is commonly found in dips, spreads, and baked goods.

Water is generally recognized as safe (GRAS) by the FDA. The liquid from cooked chickpeas is not specifically regulated as an additive. Both water and the components of chickpeas are considered safe and nutritious when consumed as part of a balanced diet. Regulatory bodies like JECFA and EFSA have evaluated chickpeas and their components. No significant health concerns are associated with the typical consumption of water or chickpea liquid.