Rinse, drain and dry chickpeas.
Pat roasted beet(s) dry, then cut into quarters.
Add all ingredients to food processor (besides the olive oil).
Stream olive oil into food processor while it's mixing. Blend until you have a creamy consistency.
Taste and add more spices, lemon juice or olive oil as needed. If the texture is too thick, add a small amount of water to loosen.
Keep hummus in fridge for up to a week.
Enjoy with crudités, sliced baguette or your favorite crackers!
Serving Size 1/3 cup