Preheat oven to 400°F. Wrap beet in foil and roast for 45–60 minutes until fork-tender. Let cool, then peel and chop.

In a food processor, combine chickpeas, roasted beet, tahini, lemon juice and zest, garlic, cumin, and salt.

With the machine running, slowly drizzle in olive oil and blend until creamy and smooth (about 1 minute).

Taste and adjust seasoning with more salt, lemon juice, or cumin as needed.

Spoon hummus into a bowl. Drizzle with olive oil and garnish with parsley, toasted pine nuts, za’atar, and flaky salt. Serve with warm pita, veggies, or crackers.