The best homemade hummus with canned chickpeas! SO easy to make with just 6 ingredients and ready to devour in under 10 minutes!
This is my first post as a 27 year old! As John likes to point out, I’m officially in my late 20s (aka. old). And I never fail to remind him that he’s 2 years older than me and always will be.
This past week has been full of birthday celebrations including dinner at Wildcraft with my parents and John, a night out at Radius in Hamilton with friends where I had the Bailey’s martini of my dreams, an amazing birthday present, and lunch with my extended family on a beautiful sunny afternoon in my parents’ backyard.
The tradition for celebrations with my family is that the birthday honouree gets to choose the menu and their choice of birthday cake. I’ve been having crazy cravings for Mediterranean food lately so I spent the morning in the kitchen with my mom whipping up tabbouleh, Greek salad, souvlaki, falafels, and of course hummus.
Heck, you could just give me a bowl of hummus with fresh pita for dipping, and I’d be happy with just that! Especially now that I’ve finally come up with a homemade hummus recipe I love after years and years of tweaking. Now, let me preface this by saying that if you want the best homemade hummus of your life, you’ve got to use dried chickpeas. But I’ll be the first to admit that I’m lazy and straight up don’t have the time to babysit a boiling pot of chickpeas for 1.5 hours. So enter canned beans. With a few tips, they can be a totally acceptable substitute to dried!
Tips for the best homemade hummus with canned chickpeas
- Combine the garlic with lemon juice first because this helps to soften the sharp flavour of the garlic.
- Blend the tahini with the garlic and lemon juice before adding chickpeas. I swear this helps make the hummus so much smoother!
- Another tip for smoother hummus is to actually boil your canned chickpeas (rinse and drain them first) in water for 10-30 minutes. This helps to soften them so that they blend up way easier.
- For the creamiest, smoothest hummus of your life, remove the skins on the chickpeas. I know, I know – it’s crazy tedious so I often skip this step, but when I invest the time to do it, it’s always worth it.
- Don’t use olive oil to thin out your hummus – I find this weighs it down. Instead I add about 3-4 tbsp of olive oil per 2 cups of cooked chickpeas and good old water to thin it out.
Homemade Hummus with Canned Chickpeas
- ⅓ cup lemon juice (from about 2 lemons)
- 2 small cloves garlic
- ¼ cup tahini
- 19-oz can (about 2 cups) chickpeas, rinsed and drained*
- 4 tbsp extra virgin olive oil
- ¼ cup water, or more to thin
- ½ tsp kosher salt
- Combine the lemon juice and garlic in the bowl of your food processor and let sit for a few minutes.
- Add the tahini and process until the mixture is smooth.
- Add the chickpeas and run the food processor as you drizzle in the olive oil. Scrape down the sides of the food processor and then run it while adding the water until it reaches your desired consistency.
- Season to taste with salt.
*I like to use chickpeas canned with salt. Feel free to use a salt free version to cut down on sodium
These mango coconut overnight oats are a fast, healthy breakfast with tons of tropical flavour! Just add your toppings in the morning then take it on-the-go with you!
Can I be honest about something?
I know I was all jokes about my broken wrist in my last post, but it’s kind of got me feeling in the dumps lately. Yeah, I know it’s a minor injury in the grand scheme of things, but it impacts so much of what I do. I’ve had to alter some of my classes at work when I can’t get extra help – and I’m sure those attending understand, but I feel like I’m not offering the same quality of classes they’re used to. I’ve also lost most of my motivation to go to the gym since I can’t do much there anyways. And also can we talk about what an eyesore my cast is? I don’t know what I was thinking when I decided to choose blue for the colour!
I suppose I feel like a lot of things are just out of my control right now – and I’m sure you fellow control freaks can relate to how much I hate that feeling. But the funny thing is that the more I feel like I don’t have a grasp on my life, the more I lose motivation. Case in point: there’s been a load of laundry sitting in my dryer for a week, I haven’t cleaned the bathroom since who knows when, and I wasted an entire Saturday afternoon napping and taking a bath rather than doing either of these things.
But hey, even if my clean clothes are dwindling and my house is a pig sty, at least I’ve got a handle on breakfast (#priorities, right?). These mango coconut overnight oats are my and John’s latest obsession! Except sub banana for the mango for his bowl because he doesn’t like mango – what a crazy dude. But either way it’s a delicious and healthy breakfast packed with fibre, healthy fats, and protein. Make it ahead of time at night if you have busy mornings or whip it up in the a.m. and let it sit for at least 30 minutes in the fridge if you forgot to make it ahead of time. Then add your toppings (hint: there’s no such thing as too many toppings) and enjoy!
Mango Coconut Overnight Oats
- ⅓ cup quick oats
- ½ tbsp chia seeds
- ⅓ cup coconut flavoured Greek yogurt
- ½ cup milk
- ½ cup cubed fresh mango
- 1 tbsp natural almond butter
- 2 tbsp flaked coconut
- Combine the oats, chia seeds, Greek yogurt and milk in a container with a lid (or a mason jar, or just use a bowl and cover it with cling wrap).
- Cover and leave in the fridge overnight, or for at least 3 hours.
- In the morning top it with cubed mango, almond butter, flaked coconut, and any other toppings you'd like.
This strawberry coconut chia pudding is an easy summer snack or dessert made with just 5 simple ingredients! Naturally gluten free, nut free, and easily made vegan.
Things I’ve learned about having a broken wrist:
I can use a can opener by using it to punch 50 holes along the rim of its lid.
My fingers on my cast hand really smell (TMI? I swear I’m not unhygienic… I think the cast material gives them a weird odour).
Sports bras are a (one handed) girl’s best friend.
My armpit makes an awesome grip in lieu of my left hand.
A girls shopping day with your mom sucks when you struggle to try anything on.
Meals and snacks that only require one hand are my go to right now.
Enter this strawberry coconut chia pudding. Is it just me or is pudding the ultimate I’m-sick/injured/sad-and-I-feel-sorry-for-myself food? It reminds me of that scene in The Devil Wears Prada when Emily Blunt is in the hospital and ranting while shoveling chocolate pudding in her face.
I’ve done chocolate chia pudding before, but I wanted to go a more fruity route with this strawberry coconut chia pudding, Made with creamy coconut milk and fresh strawberries, it’s a luscious treat that tastes just like summer! It’s also nut free and gluten free, and easily made vegan with a few swaps. And lucky for me, it’s easy to whip up too… once I’ve gotten through punching 50 holes on the rim of the coconut milk can, that is.
Strawberry Coconut Chia Pudding
- 1 cup full fat canned coconut milk
- ½ cup milk or non-dairy milk of your choice
- ¾ cup sliced fresh ripe strawberries
- 2 tsp honey (sub maple syrup if vegan)
- 3 tbsp chia seeds
- Strawberries, shredded coconut, and cacao nibs for topping
- In a blender combine the coconut milk, milk, strawberries, and honey. Blend until combined then transfer to a container with a lid.
- Stir in the chia seeds then let sit in the fridge for at least 6 hours until it is thickened up.
- After 6 hours, remove from the fridge and add more milk if needed. Divide among 4 bowls and add toppings before serving.
Have you ever struggled in the kitchen due to an injury?