People Are Using Canned Chickpea Goo To Make Cocktails And Dessert. For Real.

After cracking open a can of chickpeas, you probably just pour that gooey, watery sludge on top down the drain. 
Whoooa, not so fast. That stuff is culinary gold.
Goopy chickpea water -- better known by its new name, aquafaba -- has been popping up in fancy restaurants all across the country since its magical ability to make fluffy, foamy textures was discovered by some happy vegans last year. 
Ew. What's so delicious about the water in canned chickpeas?
Lots, actually. The vegan community has gone wild about the stuff, as they've long looked for a suitable substitute for the fluffy, thick foaminess of egg whites. Thanks to some experimenting by software engineer Goose Wohlt from Indiana -- and a loyal following of Facebook fans -- aquafaba is now being used to make pancakes, meringues, waffles and even mayonnaise. It's especially fun in cocktails, as it provides a thick, creamy texture like egg whites but without the funky smell or "off" taste. Here's Wired editor Adam Rogers making an aquafaba pisco sour:

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Source: Science - The Huffington Post - May 11, 2016 Category: Science Source Type: news