Preheat the oven to 400°F. Scrub the beet well, then dry and lightly coat it with olive oil. Wrap it tightly in foil, and place it on a baking sheet. Roast until tender when pierced with a knife, about 45 minutes, depending on the size. Let it cool completely.

Once cooled, peel and roughly chop the beet. Add it to a food processor along with chickpeas, tahini, garlic, lemon zest, lemon juice, and seasonings.

Blend the mixture until smooth, gradually pouring in olive oil to fully incorporate. For a creamier texture, add ice cubes while blending.

Taste and adjust the seasoning by adding more salt, lemon juice, or olive oil as needed. If the hummus is too thick, mix in a small amount of water to reach your desired consistency.

Transfer the hummus to a serving bowl. Drizzle with extra virgin olive oil and garnish with za’atar, pine nuts, feta, and fresh parsley.

Serve alongside pita wedges, homemade pita chips, or fresh vegetables for a healthy snack.