Preheat the oven to 400°F. Wash the beets, wrap them individually in aluminum foil and place them on a baking sheet. Roast for about 30 minutes, or until a sharp knife can easily be inserted into the center. Remove the beets from the oven and unwrap them to allow them to cool.
Once the beets are cool enough to handle, peel the skin and cut them into quarters.
Add all of the ingredients to a food processor. Puree until the hummus has achieved
a creamy consistency, stopping occasionally to scrape down the sides, ~1-2 minutes. If the mixture seems too thick, add up to 1⁄4 cup of water (a tablespoon at a time), until desired consistency is reached.
Taste, and add more salt or lemon juice if desired.
Store the hummus in an airtight container in the refrigerator for up to 5 days.
Serve with sliced raw vegetables or whole-grain gluten-free crackers.
Recipe Notes
Adapted from Naturally Nourished by Sarah Britton, BFA, CNP (Clarkson Potter, 2017).