Mince parsley and garlic.
Remember to remove the stems of the parsley and keep only the leaves, so they grind well in the hummus.
Zest a large lemon and squeeze for the juice.
Roast the cumin on a hot pan till they begin to darken (about 30 seconds). Remove and powder the cumin seeds.
I found I needed to puree the hummus in 2 batches as there was a lot of chickpeas to be processed, and then combined the 2. I split some of the ingredients like olive oil, seasonings, tahini between the batches so that the flavours would mix well.
Process the beetroot slices first.
Add the chickpeas, pepper, powdered roasted cumin, tahini, minced garlic, lemon zest and half of the salt and lemon juice in the ingredients list above. Essentially, all ingredients except the olive oil and parsley.
Add the parsley, making sure you have removed the stems and kept only the leaves.
Add olive oil as you run the processor until you get a smooth paste. If your processor does not provide for adding as it runs, add half the olive oil and then add the rest after you run the processor.
If you find the hummus doesn't process well or is very thick, add a little of the water drained from the cooked chickpeas - one tablespoon at a time. You don't want a runny hummus, just a spreadable smooth one.
Taste for salt and lemon juice and add a little more and run the processor and taste again. Be careful not to over-salt the hummus.
Transfer the hummus when done, to a serving bowl. Drizzle with 1-2 tablespoons of extra virgin olive oil and with minced parsley.
Serve with pita bread or with crudités of raw vegetables. Or use as a spread for quesadilla or a sandwich.