Soak 1 cup of dry chickpeas overnight in plenty of water.
Roast two medium beets. Wrap them in some foil and roast in the oven for around 45 minutes at 400 F, until they are tender. Before using them in hummus, make sure they are cooled and peeled.
Drain the water from the bowl of chickpeas and pressure cook the chickpeas in two inches of water. After the first whistle of your pressure cooker goes off, cook for about 10 more minutes before taking it off the heat and letting them cool.
Add chickpeas, beets, garlic, tahini, and lemon juice to a processor. Process it as well as you can before adding ice cubes and chickpea cooking water (or cold water) to make the blending easier. Add a little water at a time (1-2 tbsp at a time) until you reach your desired texture.
Finish off the blending process with the olive oil, ground spices, and sea salt.
Top with za'atar, harissa, sesame seeds, cilantro or parsley, and lemon zest. And enjoy it with some toast, veggies, or pita!
