Use cooked chickpeas. If you're using dried ones, soak them the night before and leave them on the countertop overnight. The next morning, cook them until soft. I like adding some salt and some baking soda to the pot - soda makes it even softer.
You can probably buy cooked beetroot in the store. I prefer cooking it by myself. It takes about an hour of simmering to soften.
Add all of the ingredients to a blender and blend until smooth. Transfer to a glass jar or plastic container and keep it in the fridge for up to one week.
If you're using it right away, transfer it to a plate or a bowl. You can decorate it with a splash of olive oil and/or cumin seeds and parsley.
