August Haul + Vegan Hummus

Here's August's Haul as I am trying to quickly catch up:


With the exception of the Ann Taylor Petite Denim Zip Jacket (which is on Final Sale now for 50% off!) and Ugg Mini Bailey Bow Boots, which I've finally given in to due to their convenienve and warmth, I was obsessed with stocking up on swimwear and sleepwear for my upcoming honeymoon in August! I'm really happy that I've finally found a denim jacket that is not your conventional one, yet can be worn casually and also be dressed up for work. I've never been a fan before of Uggs, but A and also the pretty navy color convinced me to try it. I'm excited to wear them out on the weekends to run errands on chilly days, which are actually here already.

While trying to keep slim for my upcoming wedding, I discovered a receipe for a super delicious hummus dip that I will definitely be making again:


BRIETTA'S VEGAN HUMMUS RECIPE!

Ingredients:
1 can chickpeas, drained and rinsed (reserve liquid)
1/4 cup of the chickpea can liquid (or sub water)
1 tablespoon minced garlic
2 teaspoons tahini
1.5 tablespoon lemon juice
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon cayenne
pepper to taste

Directions:
1. Combine all ingredients in a food processor.
2. Adjust seasonings to taste.

Nutrition per serving (2 tablespoons, yields 2 cups total):
27 calories
5g carbs
1g fat
2g protein

Leaving you with the quote of the day, "But you have to do what you dream of doing even while you're afraid." -Arianna Huffington

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