Put all ingredients in a food processor and puree until smooth.
Adjust seasonings after tasting, if desired.
Transfer to a container and store in the fridge until well chilled.
To serve, add a drizzle of sesame or olive oil and scatter with chopped parsley.
Notes
Roast extra beets when using them for other purposes (like this Roasted Beet and Apple Salad so you'll have them on hand for this hummus recipe.
To Roast beets in the oven, put them, wrapped in foil, in a 400° oven for 45 minutes, or until fork-tender. Allow to cool enough to handle, then rub skins off with a paper towel.
You can also use your air fryer to roast the beets. (See Air Fryer Beets)
Roasted beets should be completely cooled before using them in this recipe.
As an alternative to roasting fresh beets, you can buy beets already cooked, or canned, for this recipe.
You can use golden beets instead of red beets. You'll still have the same creamy hummus and beet flavor, minus the color.
Your homemade beet hummus tastes best if it's chilled for an hour or so before using it.
If you don't have either a food processor or a high speed blender, you can mash everything together with a potato masher, or use a mortar and pestle. Your hummus won't be as smooth and creamy, but a chunkier version will still be delicious!
Keep leftovers in an airtight container in the fridge for up to one week.