During an interview shortly after graduating from the Natural Gourmet Institute of NYC, Jessica Gebel was asked to prepare several dishes. Feeling that her main dish needed a creamy sauce, Gebel was inspired and turned to aquafaba, the strained water from canned chickpeas. And why? Well, it’s often considered “liquid gold” as it has properties similar to eggs.

Jessica’s love affair with aquafaba grew and led her to launch Fabalish, a line of vegan dips and snacks based on chickpeas and aquafaba. Vegan dips in Fabalish’s lineup include a classic mayo, chipotle mayo, ranch, tzatziki, queso, a Mr. Bing chili crisp ranch collab, and “Fab-a-Dip,” a “smoky special sauce” that goes great on burgers, pizza, fries, sushi, and as a chip dip.