Preheat your oven to 400°F (200°C). Wrap a medium-sized beet in aluminum foil, sealing it tightly. Place the wrapped beet on a baking sheet and roast for about 60 minutes, or until tender. Allow to cool before peeling off the skin.

In a food processor, combine the peeled roasted beet, drained chickpeas, tahini, lemon juice, and garlic. Add cumin and salt. Pulse until roughly combined.

With the food processor running, slowly drizzle in olive oil. Continue blending for about 30 seconds until smooth.

Taste and adjust seasoning as needed. Blend again for 10 seconds after each addition.

Transfer the hummus to a bowl, create a well in the center, and drizzle with olive oil. Garnish with herbs or za'atar, and serve with pita chips or veggie sticks.