- 1 1/2 (15.5 ounce) cans garbanzo beans, drained with liquid (aquafaba) reserved
- 1/3 cup fresh lemon juice
- 1/4 cup well-stirred tahini (Middle Eastern sesame paste)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/8 teaspoon ground cayenne
- 1/8 teaspoon white sugar
- 1 pinch salt and ground black pepper
- 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.