Place the beetroots in an Instant Pot with enough water to cover them. Cook on high pressure for 15 minutes, then allow the pressure to release naturally.

Remove the beetroots, let them cool, and chop them into chunks for the hummus.

In a food processor or blender, combine cooked chickpeas, garlic, tahini, lemon juice, olive oil, and salt.

Once the beetroots are cooled, add them to the food processor or blender with the hummus base ingredients.

Blend all the ingredients together until a smooth consistency is achieved.

If the mixture is too thick, slowly incorporate cold water or beet juice a little at a time, until the desired consistency is reached.

Transfer the blended hummus to a bowl and refrigerate for at least 10 minutes before serving.

Drizzle with olive oil, sprinkle with sesame seeds and fresh mint before serving. Enjoy with pita bread chips for dipping!