Once I cooked a lot of chickpeas and tried to make different hummus, this one turned out to be very successful and unusual, because instead of part of the tahini, I put goat cheese, which is perfectly combined with beetroot. If you do not eat cheese, then you can omit this ingredient.
The cooking process is exactly the same as the classicone, only the ingredients have changed:
100 g of boiled chickpeas (how to cook chickpeas in detail wrote here),
100 g of baked beets
50 ml of liquid from cooking chickpeas/water (it may not be needed at all if the beets are juicy),
2 cloves of garlic,
2-3 tbsp tahini (or 2 tbsp tahini + 2 tbsp curd goat cheese),
2 tbsp olive / sesame oil,
2-3 tbsp lemon juice,
1 tsp coriander,
Optional 0.5-1 tsp ground ginger (if you like),
A pinch of cumin,
A pinch of cayenne chili pepper,
salt/pepper to taste.
How I bake beets.
Wash the beets, wrap them in parchment and bake for 50-60 minutes at 180C. The speed of baking depends on the size of the root crop, after 40 minutes, pierce the largest fruit with a sharp knife, if it enters without crunching and titanic efforts – the beet is ready. Let it cool down and then you can clean it. I recommend cleaning over the sink or in a bowl of water, so as not to stain everything around;)
P.S. This and any other hummus recipe can be used to make a dip based on beans or lentils. That is, you keep all the proportions, only use a different type of legume instead of chickpeas. I wish you interesting experiments!