1 1/2tsp.salt (or to taste, that's just the amount I like!)
pinch of pepper
Add garbanzo beans to a food processor and process for about 30 seconds. Then gradually add in olive oil, starting with only 1/2 cup first.
Then add in the tahini, lemon juice, roasted garlic and roasted jalapeño. Process until smooth, adding more olive oil as needed to make it smooth and creamy. Add in salt and pepper to taste. BE SURE TO TASTE IT! Taste, add and adjust ingredients and blend again until it's just right.
Did you know you can soak beans for smoother hummus? But keep reading to the third bullet point...
Most people don't have time to soak beans for 10 hours but if you do, place 1 cup of dried chickpeas in a pot or bowl. Cover them with water (at least 2 inches above).
Then you will add in 1 tsp. of baking soda! Let the garbanzo beans soak at room temperature for at least 8-10 hours or overnight.
Try reserving some of the liquid from your canned garbanzo beans and add in a touch of this to loosen up stiff hummus. Water works fine too, but don't add too much or it will become runny.
*I have also removed the skins from the garbanzo beans to see if they results in a creamier hummus, but really didn't notice that big of a difference.