Cook or bake your beetroots. For baking, wrap them together into a foil adding some 100 ml water so they cook with steam. It would take around 1h depending on the size of your beets. Start picking with a knife after approximately 45 mins to see if they are ready.
Once cooked and cooled, pill the skin of beets and slice them up to half-circles and add to your blender. Add aquafaba (water from cooking chickpeas), tahini and chickpeas and blend together. Help the blender with spatula in case it starts struggling to mix ingredients. Add some water, if the mixture is too thick, to help blend.
Once all is blended till smooth, add lemon juice, pressed garlic and spices and blend them together once again.
Voila! Colorful and yummi hummus dip is ready to be served topped with some chopped parsley, sesame seeds and extra virgin olive oil (optional).