1. Roast the Beets
If you haven’t already, prepare your roasted beets, pop over to our How to Roast Beets guide. Let them cool, then peel and chop into chunks.

2. Peel the Chickpeas (Optional but Recommended)
This step is optional, but it helps make the hummus extra smooth.
You can either:

(a) Gently ‘pop’ each chickpea out of its skin, or

(b) Spread them between two clean tea towels and gently rub the towels together. The friction will loosen the skins. Remove and discard the skins.

3. Simmer the Chickpeas
Add the peeled chickpeas to a medium saucepan with ½ tsp salt and enough water to cover. Bring to a boil, then reduce the heat and simmer for 10–15 minutes, until the chickpeas are soft and creamy. Reserve about ½ cup of the cooking water, then drain.

4. Blend
Add the chickpeas, beets, ground cumin, ground coriander, tahini, garlic, olive oil, lemon juice, 1–2 ice cubes, and a generous pinch of salt to a food processor or high-speed blender.

Blend until smooth and creamy, adding a splash of the reserved chickpea cooking water as needed to loosen the texture. Scrape down the sides and continue blending until fully combined, light and fluffy.

5. Adjust and Season
Taste the hummus and adjust the seasoning—add more lemon juice, tahini, salt, or olive oil as needed. If the texture is too thick, blend in a tablespoon of reserved chickpea water at a time until you reach your desired consistency.

6. Serve and Garnish
Spoon the hummus into a shallow bowl. Swirl the top with the back of a spoon and drizzle with olive oil. Sprinkle with dukkah and chopped parsley just before serving.