I love hummus! It’s the perfect snack, not only is it healthy, it’s also super tasty and delicious with vegetables, breads, crackers or in a sandwich! I love putting a bunch of fresh veggies in a pita with a ton of hummus for lunch, yum! This week, instead of grabbing one of those pre-made hummus’s at the grocery store, I grabbed a can of chickpeas and a bottle of tahini (that will last me a lifetime) and decided to make my very own homemade hummus!
The process was way easier than I thought. It’s all about the order in which you mix the ingredients together, and it actually tasted better than the store bought hummus. (Obviously this is a matter of opinion, but try it out yourself and you’ll see.) By making it from scratch you know exactly what’s going into your food, and the added bonus? You save so much money!
You can go the extra mile and buy dried chickpeas, but I decided to skip that step and buy them in a can. I also skipped the step where you shell the chickpeas and opted to just throw them in as is. By shelling them it creates a creamier hummus, but leaving them on was just as good in my opinion, and it saved me 10 minutes and another mess to clean up!
Homemade Hummus Recipe (adapted from Inspired Taste)
1 – 15-ounce can (425 grams) chickpeas
One large lemon about 1/4 cup (59 ml) fresh lemon juice
1/4 cup (59 ml) tahini (I used Clic but any will do)
A large garlic clove, roughly chopped
about 2 tablespoons olive oil, plus more for serving (this is not a science)
1/2 to 1 teaspoon kosher salt, depending on taste
1/2 teaspoon ground cumin
2 to 3 tablespoons water
dash of ground cayenne for serving
1. In a large bowl or food processor add lemon juice and tahini and process for about 1 minute, scrape the sides and continue to process for another minute. The result should be a whipped and creamy mixture!
2. Add the olive oil, cumin, salt, pepper and garlic to the whipped mixture and process for another minute.
3. open a can of chickpeas and drain them in a colander under cold water, add half of the chickpeas to the mixture and process until smooth then add the remaining chickpeas and repeat the process. (this should take about 1 to 2 minutes)
4. depending on your texture preference, if you find it too thick at this point, add water to the mixture while the processor is running to make the consistency just right. About 1 to 2 tablespoons should be enough.
5. Put the hummus in a dish, add some olive oil and a sprinkle of cayenne for color and flavour, serve and enjoy!
You can keep the hummus in a sealed container for up to a week!
When stress hits, everyone deals with it differently. Some take a walk, some read a book, others take a bath. I find that when I have had a rough day or I am feeling overwhelmed, all I need is a little food therapy. Once I start creating in the kitchen, my mind is completely focused on the task at hand and all of my days stress disappears! The greatest part is that I get a reward at the end… the delicious finished product to eat, enjoy and share with others!
These easy Banana Oatmeal Chocolate Coconut cookies were my food therapy. They are not only easy to make and delicious to eat, they are also fairly healthy for a cookie. I substituted the 1/2 cup of brown sugar and 1/2 cup of white sugar for 3/4 cup of pure maple syrup. You can find the rule for subbing maple syrup for sugar here!
These cookies came out great! They are so big and fluffy, filled with sweet banana, maple syrup, oats and a little added touch… coconut. Delicious!
Banana Oatmeal Chocolate Coconut Cookies
Ingredients: (Adapted from Martha Stewart)
1 1/2 cups all-purpose flour
1 teaspoon coarse salt
3/4 tsp Baking Soda
3/4 cup (1 1/4 sticks) unsalted butter, softened
3/4 cup of pure maple syrup
1 large egg
1 1/2 teaspoons pure vanilla extract
1/2 cup mashed ripe banana (about 1 large)
1 cup old-fashioned rolled oats
8 ounces semisweet chocolate chips (about 1 cup)
1/4 cups of unsweetened shredded coconut (optional and add for your own taste)
1. Preheat your oven to 355 degrees.
2. In a small bowl, whisk together flours, salt, and baking soda; set aside.
3. Put butter and maple syrup into a separate bowl and mix on medium speed until pale and fluffy.
4. Reduce speed to low, add egg and vanilla; mix until well combined.
5. Mix in the banana and add the flour mixture to it slowly; mix until just combined.
6. Fold in oats and chocolate chips.
7. Grease a cookie sheet with a bit of oil
8. Drop about a tablespoon of the mixture at a time onto the cookie sheet, carefully spacing them in order to give them room to expand (about 2 inches apart).
9. Bake cookies until golden brown or until a tooth pick comes out clean.
10.Let them set for 12 to 13 minutes and then transfer cookies to wire racks; let cool completely.
Cookies can be stored in airtight containers up to 2 days.
After working through last weekend, I really missed the feeling of waking up on a saturday morning after a long week and being able to slowly move through my day, it was definitely hard to work 2 weeks straight. I always love the weekends because I get to cook and eat good meals, read, be creative and sleep in until my body wakes me. This morning I woke up to rain and under most circumstances I wouldn’t be too pleased, but since I’m fighting a cold, this weather is perfect for the mood I am in, and I am excited to enjoy it from the comfort of my own home! To start this weekend off in a healthy, hearty way I decided to make oatmeal for breakfast, with a fall twist.
I love oatmeal because it fills you up in a healthy way but it’s time consuming when you want to use steel cut oats. It’s definitely not my go to weekday morning breakfast (unless I have a pre-made batch to reheat) but it’s great for a lazy saturday morning!
I haven’t had the opportunity to go apple picking yet (I’m hoping I can do that next weekend) but my parents did and brought me back a large bag of delicious crunchy apples, so I threw them in to the oatmeal to add a little something. I also tossed in some dried cherries and of course brown sugar for some added sweetness!
Apple cherry Oatmeal for 2:
1/2 cup of steel cut oats
1 1/2 cups of water
1 apple of your choice, peeled and cut into chunks
1 Tbsp of brown sugar
pinch of salt
1. Put the water in a pot with the apples and a pinch of salt and bring to a rolling boil. This gives the apples enough time to soften up.
2. Once the water begins to boil, Add the oats and let it boil for 5-8min or until it starts to thicken up. Be sure to stir it every so often to make sure the oats do not stick to the bottom.
3. Turn the heat down to a low simmer and cook the oats for 30-35 minutes.
4. Add the brown sugar and dried cherries and stir.
5. Allow the oats to cool, add milk and enjoy!