Follow these step-by-step instructions carefully to achieve the perfect consistency and flavor balance. While it takes a little time to roast the beets, the active preparation is quick and the results are well worth the wait.

Step 1: Roast the Beets

Roasting is the most important step for developing a deep, sweet flavor that canned or boiled beets lack.

1. Preheat and Prep: Preheat your oven to 400°F (200°C). Wash and scrub the beets thoroughly under running water to remove any dirt. There’s no need to peel them at this stage. Trim off the leafy tops and the long root tail.
2. Wrap in Foil: Place each beet on a separate piece of aluminum foil. Drizzle each one with a small amount of olive oil and rub it over the entire surface. Wrap the beets tightly in the foil, creating a sealed packet. This will trap the steam and help them cook evenly.
3. Roast to Perfection: Place the foil-wrapped beets directly on the middle oven rack or on a small baking sheet. Roast for 50-70 minutes. The exact time will depend on the size of your beets. They are done when a sharp knife or skewer can be easily inserted into the center with little resistance.
4. Cool and Peel: Once cooked, carefully remove the beets from the oven and open the foil packets to let the steam escape. Let them cool for about 15-20 minutes, or until they are comfortable to handle. The skins should slide off easily with your fingers or by gently rubbing them with a paper towel. For a mess-free experience, wear disposable gloves!
5. Chop: Roughly chop the peeled, roasted beets into 1-inch chunks and set them aside. This makes them easier for your food processor to handle.

Step 2: Prepare the Hummus Base

Creating a smooth base before adding the main ingredients is a key technique for achieving a professional, silky texture.

1. Process Tahini and Lemon Juice: In the bowl of a food processor, combine the ½ cup of tahini and ¼ cup of fresh lemon juice. Process for about 60 seconds. The mixture will seize up and look thick and pasty. Scrape down the sides and bottom of the bowl.
2. Whip the Base: With the processor running, slowly stream in 2 tablespoons of the ice-cold water. Continue to process for another 60-90 seconds. You will see the mixture transform; it will become pale, fluffy, and much smoother. This step, often called “whipping the tahini,” is crucial for a light and airy final product.

Step 3: Combine and Blend

Now it’s time to bring everything together to create the vibrant, delicious hummus.

1. Add Ingredients: Add the rinsed and drained chickpeas, the chopped roasted beets, the chopped garlic, extra virgin olive oil, ground cumin, and 1 teaspoon of kosher salt to the food processor with the whipped tahini mixture.
2. Initial Blend: Secure the lid and process continuously for 2-3 minutes. Stop and scrape down the sides and bottom of the bowl with a spatula to ensure everything is being incorporated evenly.
3. Achieve Smoothness: Place the lid back on and continue to process. With the machine running, slowly drizzle in the remaining ice-cold water, 1 tablespoon at a time, until you reach your desired consistency. For an ultra-creamy, smooth hummus, let the processor run for a full 4-5 minutes. Be patient! The longer it blends, the smoother it will become.
4. Taste and Adjust: Once the hummus is perfectly smooth, taste it. This is your chance to customize. Does it need more salt? A little more lemon juice for tang? Another small pinch of cumin for earthiness? Add any adjustments and pulse a few more times to combine.

Step 4: Serve and Garnish

Transfer the finished Bloody Beet Hummus to a serving bowl. Use the back of a spoon to create an attractive swirl on top. Garnish as desired before serving (see “How to Serve” section for ideas).