As a kid, my little brother and I used to spend our summers with our grandma while my mom worked. Those days were so simple and good—warm breezes, the bell of the ice-cream man coming down the street, the smell of cut grass, cicadas singing as the sun went down. I was that barefoot little blonde tomboy running through the yard with grass stains on my knees, dirt on my face, and hair wild in the wind.
I miss my Gradma so much, especially on these bright summer days. I can still see myself in her sunny kitchen, standing on a footstool beside her, learning to snap green beans, slice ripe peaches, and cut okra for dinner. She showed me that real food was fresh, simple, and made with love.
I’m still a tomboy now—maybe even more so. As an adult, my hands are still in the dirt, working in my garden barefoot in the grass, growing the same kinds of fresh herbs and vegetables she loved. I love grilling those veggies outside on warm evenings—smoky corn, peppers, zucchini, all piled onto a big platter to share. And when I’m not in the garden, I spend my days on the lake wading in or paddling out, slowing down and soaking in everything this season has to offer.
If you’re looking for something easy and fresh to share this summer, try this red beet hummus. It’s classic hummus with a summery twist—and there’s no need to peel or roast beets if you use pre-cooked ones! I used four small vacuum-packed beets, a can of garbanzo beans, tahini, lemon juice, garlic, salt, and pepper. I minced extra garlic for a little kick and finished it with fresh parsley. It’s bright, earthy, and perfect with crisp veggies or warm pita. I especially love it on a pita wrap with charred cauliflower, vegan feta, and peppery arugula—fresh, colorful, and so satisfying on a summer night.
Here’s to long sunny days, simple meals, and the comforting memories of those who taught us the joy of eating fresh.
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Red Beet Hummus
- Prep Time: 5
- Total Time: 5 minutes
- Yield: 2 cups 1x
Description
Serve with pita bread or veggies, this quick and easy red beet hummus makes a festive and delicious appetizer! Be sure to top with minced parsley, chickpeas, or garlic.
Ingredients
- 1 16 oz. can garbanzo beans, drained and rinsed
- 4 small cooked prepackaged beets
- 1/4 cup tahini
- 2 tbsp aquafaba (reserved juice from chickpea can)
- 1 tbsp lemon juice
- 1 tsp garlic
- 1 tsp salt
- 1/2 tsp cumin
- 1/2 tsp fresh cracked pepper
Instructions
- Place all ingredients except aquafaba in a food processor and pulse until smooth. Add aquafaba one tablespoon at a time, if needed. Taste and adjust seasonings accordingly.
- Chill and store in the refrigerator for 3-5 days.
- Enjoy!
Notes
You can use golden beets, too!