To cook your own beetroots, you could bake or boil them. I like to bake mine. To bake the beets, cut off any tops and wash or scrub the root clean. You don’t need to peel beetroot before baking. Wrap beets in aluminum foil, place on a baking sheet, and place in a 375°F/190°C preheated oven until cooked through and very tender. This can take 60 minutes or longer, depending on their size. Let cool slightly, then peel and slice into thick slices.

Adjust seasonings, adding more salt, cumin, olive oil, or lemon juice if needed. Sprinkle sesame seeds on the top for garnishing.

Refrigerate or use immediately. I like to serve it at room temperature.

Beetroot hummus can be stored in the fridge, for 4-5 days.