Hummus is so easy too.

• 2 cans of chickpeas (drain but save the aqua faba - bean water)
• Couple cloves of garlic
• Olive oil
• Lemon juice (fresh is great but I always have bottled on hand and it works just fine)
• Couple tablespoons (ish) tahini. I like joyva brand and actually think different ones make very different hummus so try a couple brands if you don't think your hummus is better than what you can buy ready made - it's probably the tahini.
• salt
• add ins like roasted beets, carrots or peppers. Onion or shallots, roasted squash, really anything.

This is a throw things in till it's good recipe. I make this in a molcajete but a food processor should work. If I didn't have either of those I'd use a metal mixing bowl and a rock. I've tried in a blender but it's a pain, and pain to clean.

• Start with the garlic and add ins, crush them into paste.
• Next, crush the chickpeas adding bean water to make it smoother (start with a tablespoon or so)
• Then lemon juice, tahini and olive oil.
• taste! And check consistency. Add small amounts of bean water/oil/lemon/tahini as needed.
• serve with a bit more oil on top, add some chili flakes, whatever.

When I do this in a molcajete the consistency is rustic unless I spend a lot of time mashing (I don't). You can use the left over bean water to make vegan mayo too - recommend checking out recipes for that but I do it old school by drizzling in oil while whisking. All the cheat methods give me trouble and honesty don't save much time or effort.