Aquafaba provides extra-creaminess and richness to this vegan, oil free, whole food plant based, low sodium basic hummus recipe!
Drain your packages or cans of beans over a bowl to reserve the bean water.
In high-speed blender, combine all the ingredients as listed above.
Blend on high for 2 to 3 minutes or until warm and very creamy.
Makes 3 1/2 cups of hummus.
Store in glass Mason jar and keep in fridge for 7 to 10 days.
This recipe also freezes well, just allow it to defrost on the counter for about 5 hours and use within 5 days.