My go-to hummus recipe is pretty easy and yummy, and afaik it's also vegan.
Roasted red pepper hummus
1 15 oz can chickpeas, rinsed and drained
1/4 cup tahini
2 red peppers, seeded and cut into strips
3-5 cloves garlic
2 tbsp lemon juice
2 tbsp olive oil
Salt and pepper
Chopped fruits and veggies (apples, carrots, sugar peas, etc.)
Preheat oven to 450F
Place red peppers on a baking sheet lined with tin foil.
Cut garlic cloves most of the way in half lengthwise, place on baking sheet with
drizzle with olive oil, lemon juice, salt and pepper.
Bake for 25-30 minutes, until peppers get black around the edges.
Puree peppers, garlic, tahini, and chickpeas in food processor or blender (make sure to add the roasted juice/oil mix from the pan)
Pour hummus into bowl, chill for at least 2 hours
Serve with veggies