Prepare the beets for roasting by washing them; scrub the beets, and cut the stems; reserve for another use. Cover the beets tightly with aluminum foil. Depending on the size of the small beets, roast them for 40 to 60 minutes.
Remove from oven and let cool for 5-10 minutes. Once the beets are cooled, roughly chop them and reserve the beet juice to go in the hummus.
Put the roasted beets with beet juice, cooked chickpeas, tahini, olive oil, garlic, lemon, cumin if you are adding it, and sea salt in the food processor bowl. Blend until smooth for at least 3 to 5 minutes. During processing, add 4 tablespoons cold water. Stop the food processor and scrape the sides occasionally. Add another 2 to 4 tablespoons cold water if the hummus is too thick. The texture should be smooth and creamy.
Serve with an extra drizzle of olive oil on top. Garnish with sesame seeds or microgreens if desired.
This hummus will keep for about 4 to 7 days in the fridge in a tightly sealed container.
Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.