2cuplemonsfinely grated zest of 1 lemon and 1/4 fresh lemon juice, divided
4ouncescooked beetseither canned or cryovaced, drained
1/2teaspoonblack pepperfreshly ground
1/2cupextra-virgin olive oilplus more for serving (optional)
Pita chipsfor serving
In the Multicooker, combine the chickpeas and water. Cover with the lid, press Slow Cook, and adjust the timer to 4 hours. Cook until the chickpeas are tender, 3 1/2 to 4 hours. Press Cancel.
Reserve 1/4 cup of the cooking liquid, then drain the chickpeas, rinse them under cold water, and let them cool completely.
While the chickpeas are cooling, add the lemon zest and garlic to the food processor and finely chop.
Add the cooled chickpeas, beets, salt, and black pepper to the food processor. Add the 1/4 cup lemon juice and process until a thick paste forms.
With the motor running, gradually add the 1/2 cup olive oil, then process until the hummus is smooth and creamy, adding the reserved cooking liquid, 1 tablespoon at a time, to reach the desired consistency.
Spoon the hummus into a bowl and drizzle with more olive oil (if using). Serve with pita chips.