½ - 1teaspoonsaltif your chickpeas and cannellini beans have added salt, do not add salt until you've tasted the hummus
¼cup lemon juiceapproximately the juice of one lemon
½ - 1teaspoonground black pepper
Drain the cans of beans, saving the liquid (aquafaba). Rinse off the beans if you would like.
Add all ingredients to the food processor, keeping in mind that you might not need salt and you may want to start with less aquafaba, adding more later.
Process or blend to desired consistency. Serve or store and refrigerate.
Nutrition Information is approximate.Raw or Roasted Garlic — Dealer's ChoiceIf you want a fresh, zesty garlicky flavor to your hummus you can use 1 - 2 teaspoons of raw or jarred garlic. I recommend starting with one teaspoon (or one clove) and adding more if desired. Raw garlic can vary in strength.When I want my hummus to have roast-y garlic flavor, I use extra garlic (about 2 TBSP) and roast it in a pan with a teaspoon of Earth Balance. I sometimes use fresh garlic and other times I used minced garlic from the jar. When pan-roasting the garlic, cook at medium-low to medium. Sauté until it starts to turn a nice amber color.Aquafaba (bean water)The amount of aquafaba used depends on the texture you are after. If I'm serving hummus a dip I use less aquafaba for thick hummus. If I am adding the hummus to a power bowl or drizzling it over roasted, diced sweet potatoes I make it runnier and more sauce-like using more aquafaba.Food Processor or BlenderI prefer making hummus in the food processor. It could be an issue with my Blendtech blender, but it usually forms an air pocket near the blade and requires more spatula-work than I would prefer to blend it up. In the food processor, there is very little spatula-work required.SaltIf your cans of beans have added salt, I recommend tasting the hummus before adding additional salt. If your beans do not have added salt, I recommend starting with a 1/2 teaspoon and then gradually adding more if desired.www.planttestkitchen.com