Start preparing the hummus by draining the garbanzo beans.
Blend the garbanzo beans with the oil, peeled garlic clove, ‘Nduja, tahini, lemon juice, and paprika until the mixture is semi-dense, smooth, and without lumps.
If the hummus is too thick, add the 1.5 oz of aquafaba.
Transfer the hummus to a bowl and store in the refrigerator until ready to use.
Before serving, garnish with a pinch of paprika and a drizzle of oil (both optional).
