Preheat the oven to 400 degrees F. Slice the beets in half and drizzle the beets with olive oil, then sprinkle with salt and pepper. Place the beets on a baking sheet and roast for about 30 - 40 minutes or until fork tender. Set aside to cool.
While the beets are cooing, remove the skins from the chickpeas/ This is optional, but gives you the best consistency.
Add all the ingredients to a food processor, including salt and pepper to taste.
Process until the mixture comes together and while the motor is running, drizzle in about another tablespoon or two of oil until the mixture is smooth and creamy.
Cover and allow the hummus to sit for the flavors to meld - at least one hour, preferably overnight.
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