1. Preheat your oven to 400 degrees. Cut the leafy stems off the beets, leaving approximately 2 inches attached. Wash the beets, lightly spray or coat in olive oil (or avocado oil), place in a covered cast-iron pot or other baking dish and roast in the oven for 50 minutes, until somewhat soft to touch.

2. Remove the beets from the oven and slice the tail and stem off the beets. Add to a high-powered blender or food processor.

3. Then, add the chickpeas, chickpea liquid, tahini, lemon juice, olive oil, garlic, salt and beets. Blend for one minute or until smooth and creamy.

4. Transfer the beet hummus to a serving bowl and garnish with basil pesto and parsley.