Chickpeas: Beyond Hummus

Chickpeas: Beyond Hummus

Feature 14241944 | © House of Pictures / Blaszczyk-Wójcicka, Kinga | 12 images & text

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Featuring: Chickpeas are a versatile legume, offering much more than just hummus. You can use cooked or canned chickpeas, dry soaked chickpeas, chickpea flour, or even aquafaba, the protein-rich cooking water of chickpeas. Aquafaba, a favourite in the vegan world, brilliantly substitutes egg whites in desserts and baked goods like meringues and macaroons, without any bean taste.The Recipes: Italian chickpea and tomato soup with rosemary and garlic; spiral snacks with chickpea flour; fried vegan chickpea paste cutlets; chickpea ‘popcorn’; aqua faba chocolate dessert; salad with chickpeas and grilled olives.The Style: Wholesome, innovative, and plant-based.

Feature No.: 14241944
Number of images: 12
Country: Poland
Photographer: © House of Pictures / Blaszczyk-Wójcicka, Kinga
Stylist: Kinga Blaszczyk-Wójcicka
Producer: Kinga Blaszczyk-Wójcicka
Topic: Food
Rights: Worldwide first rights available upon request
Restrictions:
  • not available in PL
  • Stylist must be credited in all publications
  • Producer must be credited in all publications
Model Release: not required
Property Release: There is not yet a release available. Please contact us before usage.
Prices: On request. Please contact us for a quote.
Ordering: Please contact us for highres images and texts.

All images in this feature (12)

Image no. 14241945 Image no. 14241946 Image no. 14241947 Image no. 14241948 Image no. 14241949 Image no. 14241950 Image no. 14241951 Image no. 14241952 Image no. 14241953 Image no. 14241954 Image no. 14241955 Image no. 14241956

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