Roast the beetroot on an oven tray at 180°C for 45 minutes or until a knife goes through easily. Allow to cool and then rub the skin off. Cut into cubes.
Add the prepared beetroot, chickpeas, tahini, garlic, olive oil & lemon juice to a blender or food processor. Pulse a few times to get it started, add 2 TBSP of the water and then blend for about 5 minutes until smooth, adding more water as you need it to make it the consistency you like.
Taste the hummus and add salt & pepper to taste. You may even need to add more lemon juice. Just keep playing until it tastes delicious to you!
Serve with carrot sticks, crackers or pita chips. I like topping the hummus with some crumbled feta to add extra saltiness.
Store in an airtight container in the fridge for 5 days or freeze.
*If you have time/feel like it you can peel the chickpeas and discard the skins which makes for a really smooth hummus. This step is entirely optional.