Wrap beets in foil and bake for 60-70 minutes or until tender.Set aside to cool. Peel. Another option is to cook peeled beets in a pot of water until completely soft.
Place chickpeas, tahini, 1 cup water, lemon juice, lemon zest, cumin, garlic, and salt into a high-power blender or food processor, and process until smooth and creamy. Scrape the sides and bottom of the bowl; then process for 30 seconds more. Add cooked beets and process until smooth.
Taste and adjust seasoning, if needed. If the consistency is too thick, run the processor and slowly add more warm water. Blend until you reach the desired consistency.
Transfer hummus into a bowl, then sprinkle with fresh parsley, chickpeas, and drizzle with olive oil.
Keep refrigerated for up to 5 days.