If there is one vegan stereotype that I embrace, it’s the hummus-lover. At any given time, I have at least two kinds in my fridge. And I keep a supply of extra, with cascading expiring dates, so that I never have to fear running out.
I’m not sure why the iconic Middle Eastern dip is considered funny when it comes to vegan staples, but people really do get some mileage out of the association between vegans and hummus. I love this funny from Gemma Correll:
The great thing about hummus is not just that it’s widely available (that is great!). It’s also super easy to make if you have a food processor or a good blender. Here are two options, both of which claim to be “the best”:
- Nora Cooks’ The Best and Easiest Hummus
- The Simple Veganista’s Favourite Homemade Hummus
For my own homemade hummus, I use my food processor and just combine until smooth:
- a can of chickpeas, drained and rinsed (sometimes I keep a little bit of the juice, like about 1/4 cup, and throw that in too)
- about 3 tablespoons of tahini
- 2-3 tablespoons of lemon juice
- soy sauce or salt (I like soy sauce)
- a 1/4 cup or so of water, depending on the desired consistency
Garlic is typically in hummus, but I can’t tolerate it so well so I just pass. Sometimes I add hot sauce or cumin. If you look at the grocery store options, you can get inspired, adding olives or caramelized onions or roasted red peppers or sambal olek.
Hummus is great with crackers or pretzels and of course pita. It’s also perfect with carrots or celery or cucumber. It makes an excellent sandwich if you add some tomatoes and cucumbers or roasted veggies. And of course it’s really good with falafel or tabouli or fattoush.
I might bring some if you invite me for the weekend. But these days, if I’m invited to a party, more likely someone else has already thought of it since it’s a good go-to for non-vegans who are worried about what to put out for the vegans. And I appreciate that!
Bon appétit!
Vegan Practically 
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