Rinse and drain beans if using canned. Be sure to save 1/2 cup of the liquid from the garbanzo bean can if using.
Toss beans into the food processor or high-speed blender. Pour in the aquafaba or water and blend/process.
Add in remaining ingredients and blend until nice and creamy. If it is not creamy enough for you, add just a splash of water and mix longer. I like to food process my hummus for several minutes to get the creamiest version.
Use for anything; sandwiches, dipping sauce, wraps, salads, etc.
This will last in the refrigerator for up to 5 days. Be sure to store it in an airtight container like a mason jar.
**Why the tahini option? Tahini has soared in price here in Europe the past month so we have tried the recipe both ways and they were both a hit (with or without tahini). You can absolutely leave it out and still enjoy your hummus. p.s. Also, try our amazing sunflower creme dressing and basil pesto!