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 âliquid goldâ as it has properties similar to eggs.
Jessicaâs 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 Fabalishâs lineup include a classic mayo, chipotle mayo, ranch, tzatziki, queso, a Mr. Bing chili crisp ranch collab, and âFab-a-Dip,â a âsmoky special sauceâ that goes great on burgers, pizza, fries, sushi, and as a chip dip.
