Preheat your oven to 400°F. Cut the bulb of garlic in half, drizzle it with olive oil, and wrap it in foil.

Wash the beets (no need to cut them), drizzle them in olive oil, and wrap them in foil as well.

Place the wrapped beets and garlic on a baking sheet and roast them for 40-45 minutes until they're tender. Once your beets and garlic are roasted, let them cool at room temperature before peeling and chopping them.

Once the roasted beets have cooled off a little bit, peel the skin off of them and cut off the top and bottom ends.

To the bowl of a food processor, add the canned chickpeas that you have drained and rinsed.

Add the roasted beets and squeeze the roasted garlic so you can get each garlic clove out.

Add the lemon juice and zest, a generous amount of tahini, olive oil, a little cumin and paprika, salt and pepper, and an ice cube.

Blend all the ingredients until they're smooth and creamy.

I found this thickness to be perfect, but if you want, you can add a little cold water or olive oil to thin it out even more.

Transfer the beet hummus to a serving bowl.

I topped mine with vegan feta, fresh parsley, and sesame seeds. I also added a drizzle of extra virgin olive oil for extra flavor and dipped some toasted naan in it.