I know, hummus is a stereotypical vegan food, but I had to post it because it’s also one of those foods that is so much tastier and healthier (did you know that the second ingredient in store bought hummus is usually canola oil?) when homemade than when store bought. Plus, it is super quick and easy to make. 

This hummus frequents my school lunch box and is one of my family’s go-to’s for sandwich spreads, dipping, and sharing at parties. Once, when my parents brought it to a gathering, a friend of theirs said it was delicious and asked whose hummus it was. My parents replied, “It’s Amelia’s,” and, not recognizing my name, the friend said that they had never seen that brand before and would have to look for it next time they went shopping. Now you, and they, can follow this recipe to whip up a batch of your own.

Prep time: 10 min. Makes about 2 cups.

Ingredients:

3 cups cooked chickpeas (2 cans)

1 ¼ teaspoon salt

1 ½ – 2 teaspoons minced or crushed garlic

3-4 tablespoons lemon juice

¼ cup water (or more if needed to make it smooth)

1 tablespoon tahini

1. Combine all ingredients in a food processor and blend until smooth. 
2. Taste and adjust flavors or consistency as desired by adding more of certain ingredients.