Place garbanzo beans, 1 1/2 tablespoon reserved aquafaba, and lemon juice in a food processor. Let soak until flavors combine, about 15 minutes.
Pulse soaked garbanzo beans until roughly chopped. Add tahini, olive oil, garlic, cayenne, sugar, salt, and black pepper; blend, thinning with reserved aquafaba, until hummus is smooth and reaches desired consistency.
Though most popular as an appetizer to be eaten with pita, hummus also works great on sandwiches and wraps, particularly on lavash (soft, cracker-like bread) bread, available at Middle Eastern grocery stores.
For Kalamata olive hummus: Blend together desired amount of olives and 1/2 teaspoon olive juice per cup of hummus. Stir into hummus. Be cautious as you add olive juice; the brine is very salty. This variation is always a big hit, sometimes more so than the original version.
For creamy, Persian-style hummus: Add slightly more chickpea liquid and plain yogurt as you blend.
Lemon hummus: Add extra lemon juice to your hummus to give it that extra “zing”.
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