Place the chickpeas, beets, garlic cloves, tahini, olive oil, juice of half a lemon, and the sea salt in a food processor and blend until smooth.
Scoop the beetroot hummus into a serving dish, drizzle it with some extra olive oil and top it with some fresh parsley and feta cheese.
Slather it onto crostini with cheese, or serve it with raw veggies.
You can also serve with some toasted Lebanese bread.
Simply put 1 teaspoon of oil onto a fry pan and wait for the oil to heat up. Then place some Lebanese bread flat on the pan and heat from 1 minute, then flip and heat the other side for the same amount of time. You’ll now have some crispy Lebanese bread to use for your dip!