Hummus has become one of the staple foods in my family lately. It’s easy to make, easy to pack for picnics or the beach, and a healthy, protein-packed addition to crackers and chips. I usually make a basic hummus with chickpeas, tahini, garlic, lemon juice, olive oil, and salt. But I have been hearing a lot about beets lately. Beetroots are a rich source of vitamins A and C, as well as potassium, magnesium, and iron. (Beet greens are full of nutrients too, but that is a topic for another post.)
Since we are growing beets in our garden, and I love beets, I decided to try adding simmered beetroot to my basic hummus recipe. If you love color like I do, just seeing the color of this beetroot hummus makes it worth the effort. It becomes a rich, deep, bright pink. Plus, the beetroot adds extra nutrition and a bit of a sweet taste to the hummus. My husband, daughter and I loved it! My son would not even try it, since he is not a fan of beets, and that is okay too. The beetroot variation is not for everyone, so I have posted recipes below for both that and the basic hummus. Of course there are lots of other variations for hummus. That is what makes experimenting with it so much fun. And in the summer, it’s nice not to have to spend too much time with the stove top and oven heating up the kitchen, so hummus is a great option. In fact, I just took hummus to a picnic yesterday evening. It was so nice to visit with friends while the kids all played in the lake. Eating outdoors with friends and family is one of the best parts of summer.