If starting with fresh beets, preheat your oven to 400°F (200°C), wrap beets in foil, and roast for about 1 hour or until tender. Once cool, peel and chop the beets.
In a food processor, combine the roasted beets, chickpeas, tahini, garlic, lemon juice, salt, and olive oil. Blend until smooth.
If the hummus is too thick, add a little water or additional olive oil, a tablespoon at a time, until you reach your desired consistency.
Taste and adjust seasonings as needed, adding more salt, lemon juice, or garlic if desired.
Transfer to a serving bowl and drizzle with more olive oil, and sprinkle with sesame seeds and chopped parsley if using.
For best flavor, cover and refrigerate for at least an hour before serving.
Notes
Roasting the beets enhances their natural sweetness, but for a quicker option, you can use pre-cooked beets.
Ensure your tahini is well-stirred and not separated, as this affects the smoothness of your hummus.
For a creamier texture, you can peel the skins from the chickpeas before blending.
Adjust the garlic and lemon juice according to your taste preferences, starting with less and adding more as needed.
Don't skip the resting time in the refrigerator; it allows the flavors to meld beautifully.