Preheat oven to 400 F.

Wash beets, peel off the skin, and slice into 4 quarters. Smash garlic cloves using the flat side of a chef's knife. Then loosely wrap the beets and garlic in foil with 1 tablespoon of olive oil or about an inch of water and roast for 35-45 minutes or until beets are tender enough to easily poke with a fork.

While the beets are roasting, add chickpeas, tahini paste, cumin, 2 tablespoons of olive oil, and lemon juice and zest to a food processor or immersion blender. Mix on medium for intervals of 20 seconds until smooth.

When beets are finished, add 3 beets to the blender at a time with the garlic cloves and blend on 20 second intervals on medium until smooth. Blend on high for 30 seconds to ensure the hummus is perfectly smooth and creamy.

Transfer hummus to a bowl and top with ingredients like lemon zest, sesame seeds, fresh chopped parsley, dukkuh, pistachios, or anything else you like!