Check out Janae's Hummus Recipe below:

Ingredients:

• 1 bag chickpeas

• 2 lemons (zest and juice)

• 1/2 to 1 cup aquafaba (chickpea juice)

• 1 tsp salt

• 1 tsp onion powder

• 1 tsp garlic powder

• 1/2 tsp cumin

• 1-2 tsp tahini

Cook chickpeas.

Instant Pot Method: Put a bag of chickpeas and 6 cups of water. Cook on high for 40 minutes and then let natural release for 20 minutes.

Crockpot Method: soak chickpeas in enough water to cover by 2 inches overnight in the refrigerator. rinse and put in a crockpot and cover with water and cook 4 hours on high or 6-8 hours on low.

Stove Top Method: Soak chickpeas in enough water to cover by 2 inches overnight in refrigerator. Rinse and put in pot and cover with water. Bring to boil and reduce to simmer. Simmer uncovered, watching water level 30 minutes to 2 hours until chickpeas are soft.

You can also use this recipe with 2 cans of chickpeas, but it comes out better with chickpeas cooked from scratch as they are much softer. Also the canned chickpeas have tons of sodium. Before making the hummus drain the chickpeas(all cooking/canned method saving aquafaba (chickpea juice). In a blender or food processor add 1/2 cup aquafaba, zest and juice of both lemons, all cooked chickpeas, onion powder, garlic powder and cumin. Blend until super smooth. If you need more liquid add aquafaba as needed or you can even add water.

Enjoy with crackers, chips, veggies or straight off the spoon! Don't forget to mix it up with your add-ins and maybe try some different spices. You'll be making this week after week!