How to Make It
Preheat oven to 375°F.
Wash the beets and thoroughly dry them with a kitchen towel or paper towel. Coat all the beets lightly with 1 tablespoon oil, wrap in aluminum foil, and place on a baking sheet.
Bake for 50 to 60 minutes, or until cooked through.
Remove the beets from the oven, unwrap, and cool for 10 minutes, or until they’re cool enough to handle.
Cut the stems and tails off the beets.
Peel the skin off by cupping one beet in your hands and using your thumbs to push the skin away from the beets. The juice will most likely stain your clothes and your hands, so wear an apron and gloves. Or, you could rub the skins off under running cold water to prevent falling victim to red hands.
Chop the beets into ¼-inch thick pieces and place in a food processor. Process for 5 minutes, or until the beets are smooth.
Add the can of chickpeas, lemon juice, lemon zest, salt, and pepper to the beet mixture and pulse for another minute. Once it’s smooth again, process for a few extra seconds while slowly drizzling the remaining tablespoon of olive oil into the bowl.
Using a spatula, scrape the hummus from the bowl, and store in an airtight container for three days in the fridge.
To serve, mix in one tablespoon labneh and top with a handful of pomegranate arils, za’atar spice, and parsley leaves. Or, add to a pita to eat beet flatbread for breakfast.