Add all of the ingredients except the chickpeas to the bowl of a food processor, starting with the lesser amount of aquafaba.
Blend for about a minute until combined and creamy. Add the chickpeas and process for 1 minute. Stop and scrape down the edges of the bowl.
Repeat 2-3 additional times until smooth and creamy. If the hummus seems too thick, add additional aquafaba 1 tablespoon at a time and pulse until desired consistency is reached.
Taste and add additional lemon juice and salt as needed.
Enjoy!
Notes
LeftoversStore leftover hummus in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.