First cook your beetroot. Cut your alto beetroot in half and boil for about 30 mins or until soft. Leave to cool down and peel.
Place the beetroots (cut into chunks) chickpeas and garlic into a food processor (you can also use a hand blender) and process for 1 minute until ground.
Add all the remaining ingredients and process until creamy.
If it's dry or you want to thin it out and make it more creamy, add more tahini or water, until you like the consistency.
Adjust seasonings, adding more salt, cumin, olive oil, or lemon juice if needed.
Refrigerate or use immediately. Better served at room temperature.
Beetroot hummus will keep in the fridge, covered well, for 4-5 days.
