Roast and prepare golden beets: Preheat oven to 400 degrees F (200 degree C). Wash beets (do not peel), cut them into small pieces, then place on a sheet pan and drizzle with olive oil. Then roast in the oven until beets are soft, about 25 minutes. When done, remove from the oven and let cool.
2 whole golden beets, ⅓ cup olive oil
Blend hummus: Add beet cubes, drained chickpeas, garlic cloves, tahini, lemon juice, a generous pinch of salt and pepper, and olive oil to a food processor. Blend on high speed until smooth, about 1-2 minutes, stopping periodically to push down any ingredients that are on the sides of the food processing container. Add more olive oil if the consistency is not smooth.
2 whole golden beets, 1 can chickpeas, 2 single garlic cloves, 2 teaspoons tahini, 1 tablespoon lemon juice, 1 pinch salt and pepper
Serve and store: To serve immediately, place blended hummus in a small bowl and serve with dipping ingredients like carrots, celery, pita, or pretzels. To store, simply place in an airtight container and store in the refrigerator for up to 4 days.
Optional for dipping: carrot sticks, celery sticks, cherry tomatoes, pita bread, pretzels, etc.