Roast the beets - Preheat the oven to 400°F and line a baking sheet with parchment paper. Cut off the stems and root from the beets and wrap them in aluminum foil. Roast them for about 45-60 minutes, or until they are tender when pierced with a knife. Remove from the oven and let them cool for a few minutes. Once cool, use your hands or a paper towel to remove the skins. Be careful as beet juice can stain.

Make the Pistachio Dukkah - In a small skillet over medium heat, toast the sesame seeds, cumin, and coriander until fragrant and lightly browned, about 3-4 minutes. Transfer the toasted spices to a small bowl and let cool to room temperature. In the same skillet, toast the chopped pistachios until they are lightly browned, about 3-4 minutes. Add the toasted nuts to the spice mixture and stir in the salt. Set aside. - It's important to keep an eye on the skillet while toasting the spices and nuts, as they can burn easily. Be sure to let them cool completely before mixing in the salt, as the salt can make the nuts and spices taste bitter if added too early.

Make the Spiced Beet Hummus - In a food processor, combine the roasted beets, chickpeas, tahini, garlic, lemon juice, cumin, coriander, paprika, and salt. Process until smooth and creamy, scraping the sides of the bowl as needed. With the motor running, slowly drizzle in the olive oil and water until the hummus is the desired consistency. Taste and adjust seasoning if necessary. - For a smoother hummus, you can peel the chickpeas before adding them to the food processor. To do this, simply pinch each chickpea between your fingers and the skin should slip off easily. If you don't have a food processor, you can use a blender or immersion blender, but you may need to add more liquid to get the right consistency.

Serve the Spiced Beet Hummus - Transfer the Spiced Beet Hummus to a serving dish and top with the Pistachio Dukkah. Drizzle with extra olive oil and sprinkle with extra paprika or chopped fresh herbs, if desired. Serve with pita chips, sliced veggies, or your favorite dippers. - You can make both the Spiced Beet Hummus and the Pistachio Dukkah in advance and store them separately in airtight containers in the fridge for up to 3-4 days. When ready to serve, simply transfer the hummus to a serving dish and top with the Pistachio Dukkah.