Friday Faves!

bye week

Bye, work week! πŸ˜‰

Woohoo! It’s finally Friday! This week has been one of those weeks where I feel like every day I wake up, get to work and it’s Monday. Although, I have to say, after Sarah’s kick ass Flashback Friday spin class it is definitely feeling like a Friday! My legs are legit sandbags/lead bricks, and I’ll be singing and bopping along with some old school rap in the lab today (all I know is that I was spinning to 2 Live Crew’s Hoochie Mama at 5:50 am this morning, which brought me back to days of driving to BHS with my bestie L, rapping along to the song, and probably driving through snowbanks). *Raising the roof*

Here’s what I’ve been feeling this week:

  1. Serena Williams on New York


I just love her. She is looking regal, elegant and powerful in all the stunning photographs in the profile and on the cover. The profile focuses on her unparalleled dominance in tennis and desire to enter the fashion industry upon retirement.Β I enjoy reading about female athletes period, but Serena is such a boss of epic proportions it’s fantastic to put her career in perspective. Kerry Howley writes, “The last time a man as geriatric as Serena won a grand slam was 1972. She has won three in the past six months.” Please note: Serena is 33 years old. Holy balls. That is amazing! Bravo, Serena!

You can read the profile here.

2. Luna and Larry’s Coconut Bliss Vegan Ice Cream

coco bliss

This is the best flavor of vegan ice cream, ever. I have had a serious addiction to dairy-free ice cream this summer. I joke that my neighbor and good friend C (who lives just around the corner) is an ice cream enabler (on top of my own #treatyoself enabling) because she’s always down to grab some mid-week ice cream for dessert. Which is pretty much the best. I think my pants are counting on my ice cream consumption to slow down a little once fall rolls around. But til then…YOLO!



Also, since I ran out of time to make dessert for my Wednesday night dinner party (see my Champagne and White Peach Sangria post, which includes a mini re-cap) I decided to Supermarket Sweep-level buy out the non-dairy ice cream section of Stop N’Shop. I grabbed a few of my favorite pints (Fomu Maple Bourbon Walnut, So Delicious Chocolate, and So Delicious Gluten-Free Cookie Dough along with the Salted Carmel/Chocolate) and set up a “Non-Dairy Ice Cream Social,” complete with CocoWhip and sprinkles. My friends loved it! I highly recommend it for your next friend gathering – so fun, and when do you ever get to do create-your-own sundaes anymore? Not nearly often enough. πŸ™‚


…and After! πŸ˜‰

3. Salomon Women’s XR Mission Trail Running Shoes

trail shoes

Sarah, my friend/trainer/fitness guru suggested these trail runners for our upcoming Tough Mudder. She’s always thinking ahead, because I would not want to ruin my favorite trail runners in all the mud and goop. And, since we are going to be running 10 – 12 miles to complete the obstacles, we will need solid shoes. My gym buddy D and I both got these on a Groupon deal for $55 (the retail price is $110), so we will be the ultimate outfit matchers. I love finding good deals on fitness gear/sneakers because they are always so expensive – it just proves to keep your eyes peeled for good deals, they exist! Keep your fingers crossed they fit. πŸ˜€

You can find this sweet Groupon deal here.

4. India Bridal Fashion Week

india bridal fashion week

Absolutely stunning and so fun to look at! The intricate details and beading is next level. Check out this sweet post with all the good pictures here.

5. Lulu crops

run the world tight

I’m so glad these crops are sold out in my size because I want them with an undying passion but my bank account does not. Although, I’m still obsessed with the Teeki leggings I posted about in last week’s Faves

Check them out here: Lululemon Run the World 7/8 tight

6. Star Walk


This is literally the best app ever, and totally worth $2.99. You basically hold your phone up to the night sky and it shows you the exact positions of the stars and celestial objects directly above your head, in real time and based on your location. It’s like an interactive star gazing map! I am obsessed, and I used it to figure out where the Perseid Meteor Shower was going to be on Wednesday night (although I totally missed it because I was passssedddd out – did any of you see it?). It contains so much more information and awesome features than I could ever cover in a single bullet point in my Friday Faves, so you should totally check it out. Best app purchase EVER! I highly recommend it, I can’t say enough good things about it.

Read more about Star Walk here.

I’m looking forward to having a mellow weekend! I’ll be gyming it up for Sweaturday tomorrow, possibly going for a hike and definitely hitting the beach this weekend – it’s supposed to be hot and sunny this weekend in Boston, hooray! What are you guys up to this weekend? Tell me in the comments.

With warmth,


Champagne & White Peach Sangria


Bubbles and Booyah Signature Summer Cocktail: Champagne & White Peach Sangria

Just in time for Thirsty Thursday, I bring you the best damn sangria recipe EVER. Literally, EVER. As you know, I love champagneΒ  – just in case you were wondering how much, please see the name of my blog πŸ˜‰ – so I decided it was high time to create a signature Bubbles and Booyah cocktail before summer ended. Last night was the perfect opportunity to let the creative juices flow: I had friends over for a dinner party, where I made Sun-Dried Tomato Pesto over Zood-Noods and Spicy Tempeh.


Sun-Dried Tomato Pesto over Zood-Noods with Spicy Tempeh and topped with Vegan Parmesan Cheeze plate-scape from last night. Thankfully my friends don’t judge me too much for snapping pictures of all of my food to share with you guys πŸ™‚

It was the perfect summer evening: sunny, a little breezy, warm. I figured that a light, refreshing cocktail that featured some fresh, local produce would fit the bill and my menu perfectly. But I was torn: I really, really wanted sangria but I also really, really wanted a champagne cocktail. Then I thought, “What is stopping me from making sangria with champs?” Answer: NOTHING!

I combined fresh, perfectly ripe white peaches (they are in season!), lemon and Cointreau with a nice crisp Brut Champagne. The result was cocktail perfection. And the best part was eating those champagne soaked peaches out of the bottom of your glass. Without further ado:


Everything you need for the Champs & White Peach Sangria! Champagne (that Veuve de Vernay was $12 a bottle and DELICIOUS), Triple Sec, 1 lemon and 3 – 4 peaches.

Champagne & White Peach Sangria


  • 1 750-mL bottle of Brut Champagne
  • 1/4 cup of Triple Sec
  • 1 lemon, juiced
  • 3 – 4 white peaches, diced into cubes
  • Ice


Step One: Dice your peaches into small cubes, and put them at the bottom of your pitcher. Pour the freshly squeezed lemon juice and Triple Sec over the peaches.

I diced the peaches into small cubes to better release the peach flavor into the champagne.


I juiced a lemon into a small bowl so I could scoop all the seeds out before adding to the peach mixture at the bottom of my pitcher.


I only used three peaches, because mine were massive.

Step Two: Add champagne and stir.

Add the champagne. Don’t mind the mess in the background – I had everything ready to go for the zood-noods πŸ™‚

Step Three: Serve immediately over ice in a wine glass.



This is literally the easiest cocktail ever. SO simple, but tastes delicious and special, and looks so fancy! If you are making this for a crowd, I would double the recipe and pack the pitcher with ice to keep it perfectly chilled – we just split the pitcher between the three of us because…YOLO. There were tons of peaches leftover in the bottom of the pitcher, so you would probably only need 5 peaches for a double recipe (or I mean, you don’t have to attempt to pour the entire pitcher into three glasses like I did). It tastes best when it’s very chilled, so chilling your champagne before your guests arrive (or grabbing one out of the refrigerated section at the liquor store on your way home from work) and packing the glasses with ice is key.

I am a Brut Champagne snob, but you can in theory make this with Prosecco or Cava. πŸ˜‰ πŸ˜‰ I’m sure it would be equally delicious!

Some additional ideas if you want to get fancy:

  • Garnish glasses with a lemon slice
  • Add lemon slices/wedges to float in the cocktail
  • Garnish the glass with a twist of basil or mint
  • Top glasses with sparkling water for a less boozy drink (more of a wine spritzer vibe)

Also to note: wearing an apron while making this cocktail is highly recommended: πŸ˜‰

FullSizeRender (2)

Not that anyone would notice this but me, but as soon as I walked in the door I ditched my work shoes for flip flops. And they even matched my outfit. Reefs FTW! πŸ˜‰ πŸ˜› Just another day in Booyahville!

I hope that you guys enjoy this cocktail as much as we did! My friends gave it two thumbs up and agreed that the boozy peaches at the bottom of the glass was a stellar finish to the sangria. πŸ˜€ πŸ˜€ πŸ˜€

Happy Thirsty Thursday everyone! Cheers!

With warmth (minus your frosty bev),


Roasted Tempeh with Summer Vegetables over Cauliflower Rice


Happy Hump Day, everyone! Last night I made a ridiculously easy and delicious meal consisting of 100% plants, all of which are in season here in New England. I picked up locally grown zucchini at the grocery store, and I threw in a few ripe grape tomatoes grown by a friend. It was a little on the cool side in Boston, and I was already planning on baking up a double batch of L’s Best Baked Tofu to add to my lunch salads for the week, so I figured why not do two things at once and roast some tempeh and summer veggies for dinner at the same time? #multitasking πŸ˜‰

I whipped up a simple yet flavorful marinade, doused my tempeh and veggies in it and let it bake in the oven along side my tofu. I served the tempeh and veggies over cauliflower rice to keep it light, and sprinkled a little vegan Parmesan cheeze on top that I still had leftover in my freezer. My sister, being the half-Italian mom that she is, sent me home on Sunday with a huge Tupperware of vegan pasta salad, which I devoured promptly at 3 pm yesterday when I had the hungry horrors at work. If you’re looking for something a little more substantial, serve the roasted tempeh and veggies over basmati rice, brown rice, farro, quinoa, pasta – whatever you are feeling. I bet it would even be pretty delicious as a warm sandwich on a baguette. It would also be delicious with some of my Fresh Tomato and Cucumber salad on the side. Additionally, you could wrap the tempeh and veggies in foil and put it on the grill instead of roasting in the oven – be creative! πŸ™‚

Let’s get right down to it:


Everything you need: fresh parsley, fresh basil, veggie broth, zucchini, grape tomatoes, lemon, tempeh (plus eggplant, which I originally wanted to include but ran out of room in my pan).

Roasted Tempeh with Summer Vegetables over Cauliflower Rice


  • 8 oz package of tempeh, diced
  • 2 zucchinis, sliced in 1/4-in rounds
  • 1 cup of grape tomatoes, halved

For marinade:

  • 1/4 cup of extra virgin olive oil
  • 1/3 cup of veggie broth
  • 1 lemon, juiced
  • 1/2 lemon, zested
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup of fresh basil, chopped
  • 4 cloves of garlic, minced
  • Freshly ground sea salt and black pepper to taste

For cauliflower rice:

  • 1 head of cauliflower, quartered, de-stemmed with green leaves removed
  • 1 sweet onion, chopped
  • 1 – 2 cloves of garlic, minced
  • 1 – 2 Tbsp olive oil
  • Freshly ground sea salt and black pepper to taste


Step One: Preheat your oven to 350Β°F. Prep your veggies and tempeh. Dice the tempeh into bite-sized cubes. Slice your zucchini into 1/4-inch thick rounds. Slice your grape tomatoes in half. Roughly chop your herbs.

I originally wanted to include eggplant in this dish but ran out of room in my pan! If you have a larger pan, double the amount of tempeh and go for it. I bet it would be SO delicious. Or, throw that eggplant on the grill and put it on top of the roasted veggies. I’m sadly grill-less in the city, but I would have been all over that if I had one! πŸ˜‰


I roughly chopped all of my fresh herbs so they would still lend texture and color to the dish. For basil, use a tip I learned from Giada: stack basil leaves one on top of the other, and roll up leaves into a cylinder and slice the “cylinder” of basil leaves (not the long way, but horizontally across the cylinder) so you end up with thin threads of basil – so much easier than trying to chop a pile of basil leaves!

Step Two: Make your marinade. Combine all marinade ingredients in a bowl and whisk together to create an emulsion. Or, be lazy like me, pour all ingredients into a 16-oz mason jar and shake to combine. πŸ˜‰


Step Three: Put it all together. In a 9 x 9 inch square glass pan, place the diced tempeh in first, layer the zucchini slices over the tempeh and put the diced tomatoes on top. Pour the marinade over the veggies and tempeh, spreading the herbs evenly over the top.

The progression of layering the tempeh and veggies: tempeh first, then zucchini, then tomatoes, and finally drizzle the marinade over the top. Cover with aluminum foil and stick it into the oven.

Step Four: Place aluminum foil over the top of the baking dish, and place into the oven for 35 – 40 minutes.

It’s okay if there is a pool of marinade sitting at the bottom. It will steam the veggies and infuse the dish with the herb/lemon/garlic flavor. YUM. You may have less than me, because I originally made this recipe with more olive oil.

Step Five: Meanwhile, while the tempeh and veggies are roasting, prepare your cauliflower rice. Grate your cauliflower into rice-sized pieces. Chop your onion and mince your garlic. Heat oil in a large saucepan or saute pan over medium high heat. Cook your onion and garlic for 4 – 5 minutes, or until translucent and fragrant. Add the cauliflower and saute, stirring frequently, for an additional 4 -5 minutes, and season with salt and pepper to taste. Set aside until your veggie are done. Don’t cover the cauliflower rice though – the excess moisture would make it soggy (womp womp).

I used the largest grate size on my grater to make the cauliflower rice. I also used a sweet onion because they make me cry the least. πŸ˜›


After just adding the cauliflower to the pan…


…and the finished product! πŸ™‚

Step Six: After the tempeh and veggies have baked for 35 – 40 minutes, remove the aluminum foil and allow to roast uncovered for 5-10 minutes, or until zucchini and tomatoes are tender. I’m not sure if my oven was on the struggle bus yesterday or not, but I roasted mine covered for 40ish minutes and uncovered for 15 minutes. Just be sure to check so you achieve your preferred level of “done-ness”. πŸ™‚


Step Seven: Enjoy! πŸ˜€ Serve over cauliflower rice, and sprinkle with vegan Parmesan cheeze (or dairy Parmesan cheese if that’s more your scene).

The cauliflower rice – noms!


Roasted Tempeh and Summer Veggies


Roasted Tempeh and Veggies over Cauliflower Rice with vegan Parmesan cheeze



I truly hope that you enjoy this as much as I did – I packed some for lunch today and I’m so excited to eat it!! This dish was simple, delicious and will be great all year long (but especially tasty in the summer when you use in-season veggies, noms!).

Hope you all have a stellar hump day.

With warmth,


Weekend Recap!

Good morning all, and happy Monday! Here’s to the start of a great week. As you know from my Things I’m Loving Thursday post, I spent the weekend in Connecticut with my sister, bro-in-law and 17 month old nephew. We made a ton of good food, did some projects around the house and generally had a good time.

Things I learned this weekend:


You can make bomb VEGAN waffles using Log Cabin All Natural Pancake Mix. All you need to do is follow the directions for the pancake mix (even for the waffles, according to my bro-in-law they turn out better), substitute soy milk for dairy milk and use the flax egg substitute (you can find my demo for flax eggs here). SO DELICIOUS.


Pulling weeds is an excellent grip strength work out. I’ll be cranking out those pull-ups in no time!


Sometimes, all you need is rest (and a bowl of dairy free ice cream with sprinkles). My quads and hip flexors were still super sore following my intense small group training with Sarah (we did long jumps and DUDE those bad boys took it out of me), so I passed on my long run this weekend. I’ve learned that not taking a rest day is a dumb idea over and over, but for once I actually listened to my body. I’m not really looking forward to having to do a long run before or after work this week, but I figured it was way better to rest my muscles then push it too hard and injure myself before all the races I have lined up this fall. Go Team Booyah!


Grilling peaches is an AMAZING IDEA. We did a supermarket sweep-level shop at the local farmer’s market on Friday, and bought stellar peaches (among tons of delicious veggies we grilled and sweet corn that rivaled the corn you can get in Western New York). My bro-in-law grilled them up for dessert on Saturday night, and my sister and I ate them with cinnamon sprinkled on top and a few scoops of vanilla soy ice cream on the side. I have no words for how delicious it was. YUM!


These Gardenburger Black Bean Chipotle Burgers are delicious! I topped mine with El Diablo spicy mustard, mango chutney, lettuce, tomato, sriracha and a pickle. So good. I ate two without regret. πŸ˜‰

I hope you guys had a great weekend! What did you get up to? Tell me in the comments. πŸ˜€ πŸ˜€

With warmth,


Things I’m Loving Thursday

It’s my Friday today! I’ll be flying down I-84 in the Marshmallow Mobile later on to see my sister, bro-in-law and nephew for the weekend! I am beyond excited. I will be able to spend all day Friday hanging with my sister and nephew, and enjoy some summer fun with them. So, I figured I would share my Friday Faves a day early. πŸ˜€

P.S. Yesterday in my small group training class, we did long jumps and (what felt like) a million burpees. Holy LEGS, Batman! I am waddling around (in the words of my gym girl D πŸ˜‰ ) because my quads are SO sore. Those long jumps are no joke, dude! I know the Super Stems are coming (stronger legs are in the works), and hopefully will help me achieve my half-marathon time goal. πŸ˜€ RAWR! How are all my beasts doing today? Anyone else feeling the soreness?

Here’s what I’ve been feeling this week:

30 Happy Days


My trainer and good friend Sarah came up with her own “30 Happy Days” in which she is focusing on one thing a day that makes her feel good, sharing on social media and inviting everyone to chime in by posting one thing a day that makes them feel good. I LOVE this idea, and I’m totally feeling it.

Today my happy is: Not checking my phone immediately upon waking up. Instead, I’ve replaced it with setting a positive intention and focusing on that while I am waking up and welcoming the day. I want to cultivate the positive vibes early instead of spending the first moments of my day looking at a phone screen. Today’s intention: You are enough.

2. Cocowhip


I had this at my sister’s house a few weekends ago when I last visited, and I am keeping my fingers crossed that they have some more to make epic dairy-free sundaes this weekend. THIS ISH IS AMAZING. It’s vegan, soy and gluten free, doesn’t contain hydrogenated oils, and tastes sooooo good. And dude, 2 tablespoons only have 30 calories and 2 grams of sugar, which means, you can eat a whole bunch of it! πŸ˜‰ I would straight up eat that entire tub in one sitting. YUM. Has anyone else tried this?

3. THIS.


To be fair, I originally snapped this pic in Davis Square because I was obsessed with how creative this mini-urban herb garden was, and how it re-purposed a shipping pallet (there are tons of them where I work, so I may be trying to see if I can adopt one, bring it home and re-create this rad set-up). SO DOPE!! Then, I went to (because I wanted to make sure that I wasn’t going to be promoting something weird by posting this cool container garden) and I found out that it is “a grassroots, Boston-area herbal event.” They host classes on herbal and holistic health topics, offer urban plant walks, and bring together herbal crafters & artisans from across New England. Um…that pretty much sounds like the most stellar thing ever, now I am trying to figure out how to take their classes. They have some very cool stuff on their website, like resources and marketplace information. Very informative and useful.

4. Teeki Leggings


I am obsessed with these leggings. They’ve been around for awhile, but I fell in love with their cloud print. They are gorgeous! The best part? They are eco-friendly, sustainable and made from recycled plastic bottles. You can read all about their sustainability story here. They are made right here in the U.S. of A., too! I love, love, LOVE all their prints. It is a product that you can feel good about purchasing when you know they are good for Mother Earth. πŸ˜€

5. How Deep Is Your Love – Calvin Harris & Disciples

New favorite song to add to the running playlist! I’m planning on doing a long run while I’m in CT visiting my fam, so I stuck this song right in the middle of my long run playlist to keep powering me through those tough hills. Wish me good luck! Based on how my quads feel right now, I’m going to need it! πŸ˜‰ πŸ˜›

What are you guys up to this weekend? Tell me all about it in the comments.

I’d be delighted if you shared your #30HappyDays Happy Thought of the Day, too!! πŸ˜€ πŸ˜€ πŸ˜€

Hope you guys have a great weekend!

With warmth,


Cheezy Lemon-Garlic Couscous


Since I’ve been training like a beast for my upcoming half marathon in 46 days (eeee those countdowns always make my heart beat a little faster), I wanted to add a solid carbohydrate-rich addition to my meze plate to help fuel my workouts. I came up with this couscous dish, which was born from a happy accident. I freestyle threw together combined flavors and tastes that I love, and the end result was delicious. When I was in full-on pesto making mode, I ended up making a very garlic-y version of my Vegan Parmesan Cheeze. In my harried state – making three blog-worthy recipes in one go, after working all day, is pushing it for me – I added 3/4 tsp of garlic powder to the cheeze instead of 1/4 tsp. Whoooops! Needless to say, it was too garlic-y for the pesto, so I started over from scratch and re-made the recipe as it is posted (which resulted in some fantastically delicious pesto perfection). I hate throwing food out, so I stuck the super garlic version of my Parmesan cheeze in the back of my freezer and crossed my fingers for a food epiphany to come to me.

As it turns out, it did.

I combined pearl couscous with the Garlic-Parmesan cheeze, leftover parsley and lemons (from my Un-Boring Hummus recipe). It was DELICIOUS. My sister makes a fabulous version of pearl couscous with white beans, white balsamic vinegar, olive oil and herbs that I used as my “template” to build this dish off of. My sister’s skills in the kitchen are no joke – she created J’s Wicked Easy Quinoa Salad recipe that I previously posted. She knows some stuff, so I knew this combo would be a slam dunk. πŸ˜‰ I served the couscous on lettuce wraps – the Romaine leaves lent a great crunch and freshness and made them super fun to eat. It would be perfect served as a side, on your all-star meze plate, as a wrap (lettuce or otherwise), in a pita pocket with hummus and toppings, or even on your lunch salad. I urge you to get creative! πŸ˜€

For Garlic-Parmesan Cheeze: Prepare cheeze as directed in L’s Vegan Parmesan Cheeze recipe, except add 3/4 tsp of garlic powder. Likewise, you can add garlic powder to taste and re-blend your cheeze if you have some leftovers from the original recipe.

Cheezy Lemon-Garlic Couscous


  • 1 cup of pearl couscous
  • 1 1/4 cup of water
  • 1 – 2 lemons, juiced
  • 1/2 – 3/4 cup of Garlic-Parmesan Cheeze
  • A handful of parsley, roughly chopped
  • Freshly group salt and black pepper to taste


Step One: Cook your couscous to package directions.
Step Two: Once cooked, toss warm couscous with cheeze, parsley and lemon juice. Mix well. Adjust any seasoning to taste, adding salt and pepper if desired.
Step Three: Serve on Romaine lettuce leaves with extra Garlic-Parmesan cheeze and a wedge of lemon on the side. Enjoy! πŸ˜€ πŸ˜€

I served this couscous in “lettuce tacos” on my meze platter. Amazing.


Cheezy Lemon-Garlic Couscous served in lettuce wraps. YUM πŸ™‚

Happy Hump Day, everyone! I hope you all have a fabulous day.

With warmth,


Momma Booyah’s Un-Boring Hummus


Chickpeas. Tahini. Lemon.

Blah, blah, blah.

Hummus is easy to get bored of.

HOWEVER, this classic hummus recipe was curated by my mom, Hippie Flower Child Extraordinaire, and is as far from boring as you can get. I grew up helping her make this in our O.G. food processor (that you may have noticed still works like a charm and is regularly featured on Bubbles and Booyah) – juicing lemons, picking fresh parsley from her garden, and being the Litmus test for acidity, garlic and spice level. Needless to say, I have honed my palate for this vegetarian classic for decades (ok, just two decades but whatever). You must have this recipe in your arsenal. It was originally based on the Humus recipe found on page 91 in the original Moosewood cookbook, but we have added our own Booyah Family flair over the years to perfect it. Not only easy, but inexpensive and so, so versatile: (Ok, I feel it’s fair to assume that the majority of my readers have encountered hummus before so I don’t really need to tell you, but…) use it as a spread, dip, put it on pasta, eat it with a spoon – there are endless possibilities. You can create an entire meal around a plate of hummus, veggies and pita bread, a la my Ah-MEZE-ing plate featured yesterday – it’s full of protein, fiber and nutrients and is super filling! And as per usual, way healthier (and cheaper) to make fresh than to buy in a tub at Whole Foods. So go ahead, get your own O.G. food processor out and get blending with me. πŸ™‚


Here is what you need: parsley, tahini, lemons, chickpeas, cayenne. Simple.

Un-Boring Hummus


  • 1 15.5-oz can of chickpeas, drained and rinsed
  • 3 medium cloves of garlic, minced
  • juice from 2 – 3 lemons
  • 3/4 cup of tahini
  • a handful of roughly chopped fresh parsley
  • 1/4 tsp (or more) cayenne pepper
  • 1 drizzle of extra virgin olive oil


Step One: Put ingredients into a food processor and blend until smooth. Add water as needed to achieve desired consistency, adjust any seasonings. Some people like to add salt or black pepper, but I find it to be unnecessary. I usually add a little extra garlic to mine because I like it super garlic-y. You can add lemon zest as well if you’d like it a little zippier.

Unblended hummus.


Hummus after blending.


I added about 1/3 cup of water to get the consistency right. You want to make sure it’s smooth for spreading and dipping.

Step Two: Enjoy! πŸ˜€ πŸ˜€



I topped mine off with a few kalamata olives and an extra drizzle of olive oil.

See? I told you it was easy. This recipe is delicious. You can, of course, substitute cooked chickpeas for the can above – I usually just use canned chickpeas because it’s more convenient. You do you, boo. πŸ˜‰

ALSO: Happy #GratiTuesday! This week I’m grateful for my geographical proximity to the ocean. Not only am I a Cancer, so it’s my natural mermaid habitat, but there is something about spending the day next to the waves that helps adjust your perspective. I always feel immense gratitude when I’m floating in the ocean and the sunshine is beaming down on me – that’s my happy place. It’s the little things that can bring you the most joy. What are you guys grateful for this week?? Tell me in the comments!! πŸ˜€Β 

With warmth,

L ❀