Preparation Steps

• Preheat oven to 400°F. Wrap beets tightly in foil, place on a small baking sheet, and roast until fork-tender, 45 to 60 minutes depending on size.
• Let beets cool until comfortable to handle, then rub off skins with a paper towel and roughly chop.
• Add chickpeas, tahini, lemon juice, garlic, cumin, salt, and black pepper to a food processor. Pulse to combine.
• Add chopped roasted beets. With the motor running, stream in olive oil, then blend until very smooth, adding cold water as needed to reach a creamy, scoopable consistency.
• Taste and adjust seasoning with more salt, lemon, or cumin as desired.
• Transfer to a bowl. Swirl the top and finish with a drizzle of olive oil, sesame seeds, and parsley if using. Serve with pita, crackers, or veggies.