Preheat oven to 350°F to roast raw beets. If you are using packaged roasted beets, go to step 4.
Wash and scrub the beets, cut the stems, and reserve for another use. Cover the beets tightly with aluminum foil. Depending on the size of the beets, roast them for 40 to 60 minutes.
Remove from oven and let cool for 5 minutes. Chop the beets and reserve beet juice.
Place the roasted beets, chickpeas, tahini, prepared horseradish, olive oil, garlic, lemon, cumin, sumac, and sea salt in the food processor bowl. Blend until smooth for at least 3 to 5 minutes. Add another 2 to 4 tablespoons reserved beet juice or cold water if the hummus is too thick. The texture should be smooth and creamy. Adjust seasoning to taste.
Serve with an extra drizzle of olive oil on top. Garnish with parsley or sesame seeds, if desired. Enjoy!
Notes
This hummus will keep for about 4 to 7 days in the fridge in a tightly sealed container. Hummus can be frozen for up to 4 months.
Serve it with pita chips, pita bread, pretzel bites, or spread it on sandwiches and burgers, or add it to a grain bowl.
Note that if you use precooked red beets, the color and taste of the hummus will be less vibrant.
Save the beet greens for another use. Put the beet greens in a smoothie, add them to a soup, make pesto, or chop them and stir them into pasta, like you would use spinach.