Boil dried chickpeas for 1 hour, then drain & rinse. 

Place chickpeas into pot and cover with water. Bring to a boil then simmer for 2-3 hours. Remove from heat and let sit for 2-3 more hours if you have time. 

Strain, then carefully remove as many skins as possible (let cool for 5-1o minutes so you don't burn your hands...)

Bring to a boil in water, then simmer for 15 minutes.

Strain, then carefully remove as many skins as possible for creamiest hummus. 

Wash beets and wrap in foil. Place on baking sheet seam side up. 

Bake 350 F for 45-60 mins. They're ready when you can pierce with a fork. 

Let cool for 15 mins in foil, then unwrap and let cool for 10 mins or until you can handle with your hands. 

You should be able to slide skin off with your hands and dice.

Place warm chickpeas, roasted beet, lemon juice and zest, tahini, salt, pepper and garlic into food processor. Blend for 2-3 minutes until homogenous and creamy. 

Then add olive oil slowly to thin. If needed, add cold water 1-2 tablespoons at a time. 

Taste and adjust as needed (see tips in post).