Soak raw chickpeas in water overnight (about 8 hours).

In the morning, rinse them well, put them in a pot and add enough water so that the water is about 2-3 fingers above the level of the chickpeas. If cooking in a pressure cooker, cook for 25 minutes on high pressure, then turn off and let the pressure drop on its own. If you are cooking in a regular pot, cook for a minimum of about an hour or until the chickpeas are completely tender.

Boil the beets in water and peel off the skin after cooking. Cut the beets into quarters.

After they have cooled down a bit, strain and transfer the cooked chickpeas with 150ml of cooking water to a blender or food processor, add beets, salt, tahini, garlic and lemon juice. Grind everything well until a creamy mass is obtained. If necessary, when grinding, add more cooking water. Add a couple of tablespoons at a time until you reach the desired thickness. The hummus will thicken slightly once it cools completely, so count on that.

Leave the hummus to cool a little and pack it into jars. Keep it in the fridge for about 3-4 days.