Contrary to the Internet's version of beet hummus which is universally a practically fluorescent fuchsia, mine was an anemic whisper of a dip rather than a strident scream of one, and an Easter lunch chalky, Pepto-Bismol, pastel pink. It still was pretty as an element of the Rainbow Salad for which I made it.
The pale color is due to the fact that my version contained more chickpea than beet. I like beets, but find that their earthiness tend to takes over everything. Should you want a deep purple version, inverse the ratio of beet and chickpea in the recipe below and adjust lemon juice accordingly.
As for my use of lavender and herbes de Provence rather than the traditional cumin and coriander, chalk that down to my nostalgically speaking with my son about Les Beaux de Provence today.
1 can of chickpeas, rinsed and drained
3 small cooked beets, peeled ( I bought mine pre-roasted)
1 small clove garlic
1 Tbsp tahini
1/4 cup olive oil
Juice and zest from one lemon
1/2 tsp dried lavender flowers
1/4 tsp herbes de Provence
Salt to taste
Blitz everything in the blender to combine into as smooth a dip as you can.
Serve as part of a Rainbow Salad or with pita chips as a nibble with drinks.