Heat the oven. Set your oven to 400°F (200°C). Line a baking sheet with foil or parchment for easier cleanup.

Prep the beets. Trim and scrub the beets. Wrap each beet loosely in foil with a small splash of olive oil and a pinch of salt. Place on the baking sheet.

Roast the garlic. If using a whole head, slice off the top to expose the cloves, drizzle with olive oil, wrap in foil, and place beside the beets. If using loose cloves, leave them in their skins, toss with a little oil, and wrap them in a small foil packet.

Roast until tender. Garlic will be done in about 30–35 minutes, beets in 45–60 minutes depending on size. You’ll know the beets are done when a knife slides in easily. Let everything cool until safe to handle.

Peel the beets and garlic. Rub the skins off the beets with a paper towel or your fingers. Squeeze the roasted garlic from its skins. Cut beets into chunks.

Blend the base. In a food processor, add chickpeas, tahini, lemon juice, cumin, 1 teaspoon salt, a little black pepper, and 2 tablespoons olive oil. Process until slightly creamy.

Add beetroot and garlic. Drop in the roasted beet chunks and roasted garlic. Blend until smooth, scraping down the sides as needed.

Adjust texture with cold water. With the processor running, drizzle in 2–4 tablespoons of ice-cold water until the hummus is fluffy and silky. The cold water helps the tahini emulsify for a light, creamy texture.

Taste and fine-tune. Add more salt, lemon, or cumin if needed. If it tastes dull, a pinch more salt or a little extra lemon usually brightens it right up.

Serve. Scoop into a bowl, make a shallow swirl, and finish with a drizzle of olive oil. Add garnishes like chopped herbs, sesame seeds, or crushed nuts for texture.