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Vegan Beet Hummus

Ingredients

• 3 cups cooked chickpeas (approx. 1½ cups dry), peeled
• 250 g / ½ lb beetroot
• 2 large garlic cloves
• 90 ml / ¼ cup + 2 tbsp quality tahini (I used hulled)
• 1¼ tsp salt, more to taste
• 1 tsp cumin (optional)
• about 180 ml / ¾ cup fridge-cold aquafaba*
• 4-5 tbsp lemon juice
• fresh parsley, to garnish (optional)
• black and white sesame seeds, to garnish (optional)
• extra virgin olive oil, to garnish (optional)

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