stupidly simple, homemade hummus


I love hummus. Like LOVE hummus. I'll eat it by the spoonful for breakfast, lunch + dinner...and then for a midnight snack. But I also love making it in mini batches at home so that I can try new + tasty creations. I usually dip hummus with cut veggies or Whole Foods pita chips, or even spread it on top of my avocado toast. BUT lately I've super into the Baked Lentil Chips from Saffron Road. 

Scroll down for my favorite homemade hummus recipe. It takes less than 10 minutes and only requires a blender. 




  • 2 cans of chickpeas {undrained} 
  • 1 HEAPING tablespoon of coconut oil 
  • 3 {aggressive} shakes of cayenne pepper 
  • 1 sprinkle of salt 
  • Optional (but like not really) garnish: crunchy chickpeas from saffron road


  • Pour both cans of chickpeas {WITH chickpea water} into your blender. 
  • Blend on low until chunkily-smooth. 
  • Add coconut oil, cayenne pepper + salt. 
  • Continue to blend on medium-high power for a minute. 
  • Reverse blend for 30 seconds. 
  • Continue until smooth. 
  • Scoop into a cute, photogenic bowl and add that crunchy chickpea garnish...and then sneak a few for a snack. 
  • Try not to eat it all at once. 

AND THAT'S IT. Try it, enjoy it, then get creative and try your own combinations. Honestly, though, guys. Get after it. 

xoxo phoebe • honestly, though

p.s. trying it for your first time? Tag me in your efforts and/or let me know below! 💕


phoebe feeds: last-minute {plant-based} thanksgiving recipes

Here we are, the week of Thanksgiving and if you're anything like me, you've left your contribution planning down to the last minute. So I've scoured the web to find some of my favorite recipes from the best {plant-based} bloggers and listed them below. They are all easy options to impress the whole extended family. Check them out and let me know if you use any of them! 

Bonus: I've also included a few ready-made/frozen options if you're REALLY in a pinch. 

Simple + Easy Recipes

  • I make this blueberry and apple crumble over and over again in the fall because it takes 20 minutes of prep and is so damn easy. Hint: It's better on it's second day. [Honestly, Though]
  • The Crunchy Radish never fails to impress, and she especially doesn't with this simple brussels sprouts and "bacon" salad. I make it on repeat when I'm feeling in a crunch. [The Crunchy Radish
  • These delicious "bacon strips" are actually made from portobello mushrooms. And trust me — they're amazing. I've fooled multiple people before and I dare you to try it on your family, too! [Veganosity
  • For the picky eaters in your life, this caesar salad never disappoints (I mean, who doesn't love caesar salad?). [Oh, She Glows
  • Whether it's a snack to hold you over before the big thanksgiving meal, or a yummy start to black Friday, these cream cheese pumpkin muffins will be made on repeat throughout the holidays. [InMyBowl]
  • Bring these super simple mashed potatoes {two to choose from} and become the hero of Thanksgiving for having something that literally EVERYONE will want second of. [Plant Based Jane


  • Califia Farms Pumpkin Spice Latte is perfect for that post-thanksgiving dinner coffee. I always add a few splashes to my coffee in the mornings. You can find it at Whole Foods, Harris Teeter and Giant. 
  • Pumpkin and Pecan Pie from Fare Well (H Street)  
  • Frozen root vegetables from Trader Joes. I love this because all you need to do is throw these {with a little salt, tumeric, and coconut oil} onto a pan and give it 25 min. in the oven! 

Great. So you have your food contribution sorted. But what about wine? These are my favorite {red} crowd-pleasers. 

Phoebe Feeds: Vegan Apple Crumble

Vegan Apple Crumble

Guys, if anyone ever tells you that vegans only eat rabbit food, point them here. I’ve always been a huge fan of apple crisp/crumble, but never knew the right ratios to make it vegan. Then last year, I just went for it. I believe the correct word for this is ~soul cooking~. It turned out amazingly and I’ve been making it this way ever since!

Side note: Is it called crumble, crisp or cobbler?!

I asked my lovely insta-friends and the majority of them said CRISP. Woo. But I also consulted the almighty google, because I didn't know if there was an acutal difference or not. According to the internet (and like 50 recipes from my favorite foodie blogger, minimalist baker) what I made is a CRISP OR a CRUMBLE. Apparently, the two words are interchangeable, but originally, a crisp would contain oats but a crumble would not. Hmm. Also, cobbler should had biscuits on top. Shoutout to Kitchn + for helping me on their knowledge journey. 

Honestly, though, I’m a huge believer in soul cooking, which is why all my ingredients and directions are approximate. Get creative, kids. This recipe is literally so super simple and takes 20 minutes of prep + 20 minutes of cooking. 


  • 4-5 local apples 
  • 1/2 cup CHILLED earth balance butter (or coconut oil!) 
  • 1 bag Nature’s Path Love Crunch Granola (if you’re GF, I’ve used THIS one from Purely Elizabeth with great success)
  • Some shakes cinnamon 
  • 1-2 cups brown sugar 
  • a couple splashes of apple cider 
  • Optional: blueberries (I had some frozen in the freezer and thought why not?)



1. Preheat oven to 350 

2. Slice all yo’ apples into thin slices. Or cube your apples. Whatever works for you. 

3. Butter an 8x8 pan with a paper towel. Set aside. 

4. In a large bowl, combine apple slices, a HEAPING amount of cinnamon, two tablespoons of brown sugar, two tablespoons of melted butter + a splash or two of apple cider. 

5. Use a large spatula to mix all ingredients. 

6.Feel free to individually place each slice into the pan, arranging as obsessively as the glass jars of cookies in Kourtney K’s kitchen. BUT I JUST THROW IT ALL IN THERE BECAUSE I DON’T HAVE TIME FOR THAT. 

6. Even out the apples so that they’re sort of settled across the pan. 

7. In a small(er) bowl, combine CHILLED vegan butter, entire bag of granola + rest of brown sugar. Mix with your fingers until it’s grainy like sand. 

8. Pour over top the apples. Spread evenly. 

**optional** frozen blueberries on top. 

9. Place in the oven for, like, 25 minutes. Just keep checking + tasting it. Then try to wait for it to cool, but if you're like me, you'll be burning your tongue from impatience. 

AND THAT'S IT!  Enjoy my wonderfuls and let me know below what you want to see next!