Photo: Shelley Onderdonk via The Anti-Cookbook

In the world of plant-based proteins that appeal to people of all ages, hummus is a perennial favorite—and rightfully so. It’s an always flavorful sandwich spread and a dip for the ages (as we all know, kids just love to dip). And, yes, you can pick it up at a store and it will serve its purpose just fine.

Once you’ve blended your own chickpea chowder (catchy, right?), it might be hard to go back. So, how do you make hummus? There’s more than one way! All it takes is a blender (or a food processor) and a few minutes. Here’s our no-fail guide on how to hummus like a chickpea champ.

The Basic Ingredients

A pretty classic take is chickpeas, tahini, lemon juice, olive oil, garlic, salt, pepper and paprika, but here’s another one that’s easy and delicious!

Put this in a blender (or food processor) and adjust amounts to taste:

  • Roasted eggplant (4 Japanese)
  • Tahini, about 1/3 cup
  • 1 can garbanzo beans with about half of the liquid
  • 2 cloves crushed garlic
  • 1 tbsp sea salt
  • Juice of 1 lemon
  • Olive oil (about 1/4 cup)
  • Mint leaves (about 30 leaves)
  • Turmeric, 1 tsp

Blend until smooth, surround with whatever you want to dip–pita bread, crackers, vegetables—there you go!

How to Take It Up One Pinkalicious Notch

And now, for something gorgeously garbanzo, not to mention spectacularly easy. Who doesn’t want to eat something pleasantly pink that’s healthy and plant-based? Beet hummus checks all the boxes. It tastes fantastic, its full of protein and it makes quite the design statement.

Here’s the drill: Roast one small beet—yes, just one—or even boil it. (Cook for 30 to 40 minutes either way.)

Toss it in the blender with basic hummus ingredients: chick peas, tahini, lemon juice, olive oil, garlic, salt and pepper (see above). Add your ingredient to taste.

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If you’re allergic to tahini or you don’t like it lemony or garlicky, drop one of those ingredients. It’ll be alright. And it’ll be pink.

Nice job, supermom!

—Shelley Onderdonk & Rebecca Bloom

This post originally appeared on www.anticookbook.com/blog.