If using canned chickpeas, rinse and drain them. If using dried chickpeas, cook them first by putting 1 cup dry in your electric pressure cooker’s cooking pot, with 4-5 cups of water. Close and lock the lid and ensure the pressure valve is sealed, then select High Pressure and set the time for 30 minutes. Once the cook time is complete, let the pressure release naturally, about 30 minutes. Once all the pressure has released, carefully unlock and remove the lid. Drain and rinse the chickpeas.

Cook the beets. On a stovetop, chop them roughly and put in a pot with about a cup of water, bring to a boil then simmer until soft when pierced with a fork. In a pressure cooker, add the beets and about a cup of water, close and lock the lid and ensure the pressure valve is sealed, then select High Pressure and set the time for 8 minutes, then let the pressure release naturally, about 10 minutes.

Once the chickpeas and beets are cooked, drain off any excess water and transfer the chickpeas and beets to a food processor.

Add the tahini, lime zest and juice, garlic, and salt. Purée until creamy. The beets should have enough moisture to get a creamy consistency, but you may want to add a tablespoon or two of water and/or olive oil to get the consistency you like in your hummus.