by maddyrotman1

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Over the weekend I found an AWESOME recipe on one of my favorite blogs, BLDG 25. The recipe makes a beautifully colored and delicious pink hummus. Read on to see how I made it!


4 medium sized beets (I got mine at my local Farmer’s Market)
2 tablespoons sesame tahini (found alongside the peanut butter at most health food stores)
5 tablespoons lemon juice
1 small clove garlic, chopped
1 teaspoon ground cumin
1 large pinch sea salt
Fresh ground pepper to taste

The first step is to prepare the beets. The quickest and easiest way to cook beets is to microwave them, so that is what I decided to do! Chop off the leaves, leaving about in inch of the stems attached to the head of the beet. Put the beets into a deep, microwave safe dish or bowl and add  1/4 cup of water. IMPORTANT: Pierce small slivers into the beets to prevent them from exploding (I learned this the hard way!). Microwave on high for 2 minutes per beet, (8 minutes total if you are following the measurements listed above). Remove the beets from the dish, peel, and dice into cubes.

Put the beets in a blender or food processor and add in the rest of the ingredients. Blend until you get a smooth, hummus-like consistency. I served mine with carrots and tortilla chips, but comment below what you would have served it with!

Bon Appetit,


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all photos by Maddy Rotman