Drain the chickpeas and reserve 1/4 cup of the aquafaba (bean liquid). Also reserve a few tablespoons of chickpeas if you want to use them to garnish your hummus. Open the silken tofu and drain off the water. You don’t need to save any of the tofu water.

Add half of the Tofu to a blender or food processor. Then, add the two drained cans of garbanzo beans, tahini, lemon juice, Magickal Seasoning Blend, sugar, cumin, and lemon zest.

Blend for a few minutes, then scrape down the sides. Add the rest of the tofu and blend again until smooth. You will need to stop and scrape the sides once or twice, and you can add a little of the reserved aquafaba if your hummus is too thick.

Serve the hummus with pita bread, crackers, chips, or veggie sticks, or use it as a sandwich spread. It is great plain, but my favorite way to serve it is to put some hummus in a bowl with a colorful rim, and add whole chickpeas, cayenne, paprika, and lemon zest. The hummus is really wonderful this way!