2.5.15

Make your afternoons just a little bit happier with this neon pink version of our go-to healthy snack. Jaclyn Johnson served this up atop the gorgeous crudite board we featured yesterday and the recipe comes straight from one of our favorite blogs, BLDG 25. Nothing was dipped into faster by our gathering of bloggers and girl bosses than this rouge-y red beet hummus! Try it for yourself…

Neon Pink Beet Hummus

Ingredients:

4 medium beets, cooked, peeled, and cubed
2 Tbsp sesame tahini (found near peanut butter at most health food stores)
5 Tbsp lemon juice
1 small clove garlic, chopped
1 tsp ground cumin
1 large pinch sea salt
fresh ground pepper to taste

Directions:

Combine all ingredients into a food processor or blender and pulse until smooth.

Serve immediately, or store in the refrigerator in an air-tight container for up to 3 days.


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