What You Need to Know
This technique involves slowly adding chickpea puree to a mixture of water and emulsifier, such as lecithin, while whisking constantly. The resulting emulsion is stable and can be used as a sauce or dressing.
Apulian chickpea emulsion is a key component of traditional Apulian cuisine, particularly in dishes such as panzerotto.
Steps
- 1.
Ciceri e Tria (Apulia, Italy): Forms the creamy base for this traditional pasta dish
- 2.
Farinata (Liguria, Italy): Used as a binding agent in the chickpea flour pancake
- 3.
Hummus Bianco (Middle East): Alternative base for white bean hummus variations
The Science
Primary Reaction
emulsification