2.5.15
Two bowls of hummus, one from neon beets and one regular on a blurred background of snacks spread
  • Two bowls of hummus, one from neon beets and one regular on a blurred background of snacks spread
  • Aerial shot of a long wooden board filled with cheese, crackers, veggies and fruits, as well as a bowl of neon beets humus
  • Close-up of a board filled with crackers, cheese, veggies and hummus showing hands dipping in
  • Partial view of a wooden serving board with both fresh and dried fruits, crackers and seeds

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.

From our friends

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