• If you're cooking your garbanzo beans from scratch, you'll have to make sure to soak them covered in water for about 6 hours first. Once done, rinse out that water.

Cook the Garbanzo Beans

• Bring soaked garbanzo beans and 2 cups of water to a boil. Decrease heat to low-medium and simmer for about 60 minutes or until beans are soft and cooked through.

Options for Roasting the Vegetables

• Roasting in the Oven:

  While the garbanzo beans cook, roast the bell peppers, garlic (skin on), and onion by placing them on a baking sheet, spraying them with olive oil, and roasting at 400°F for about 20 minutes. Option to increase heat to 425° for less time.

  You can choose to only roast the bell peppers and keep the onion and garlic raw for more heat and a brighter flavor.
• Cooking Vegetables Stovetop:

  You can also heat a small skillet to medium-high heat, spray the vegetables with olive oil, and roast them until they're lightly browned. If using this method, peel your garlic and chop to cook.

Adding Everything to Blend

• Strain garbanzo beans from the aquafaba but set the liquid aside to use. Peel the garlic if it was roasted with the skin on.

  Add garbanzo beans, roasted vegetables, and all remaining ingredients to a heat-safe blender. Use leftover aquafaba or water to thin the hummus as desired (I typically use 3- 4 tablespoons). Blend until smooth and chill.