In a food processor, combine the roasted beetroots, chickpeas, tahini, lemon juice, garlic, and olive oil. Blend until smooth and creamy, scraping down the sides as needed.

If the hummus is too thick, add water or olive oil, one tablespoon at a time, until it reaches the desired consistency.

Season with salt and pepper to taste. Transfer to a serving bowl and garnish with optional toppings.

Enjoy your homemade roasted beetroot hummus with your favorite dippers!