Preheat oven to 400 degrees Fahrenheit

Wash and scrub the beets, do not pat dry as the beets will use the moisture while cooking

Wrap each individual beet separately in loose tinfoil

Drizzle each beet with some olive oil before closing the tinfoil tightly

Bake the beets for 45-60 minutes (depending on the size). They should be tender enough for a fork to go through the beets easily.

When the beets are done and cooled for a few minutes, use a paper towel to gently rub the skin off (it should come off very easily after roasting)

Chop the beets into bite sized pieces

Rinse and drain the can of chickpeas

Place the beets, chickpeas, olive oil, tahini, lemon juice, garlic cloves, salt and pepper into a food processor

Blend until smooth. Add more tahini or olive oil if you like the texture to be lighter and creamier.

Place hummus into a bowl and using the back of your spoon, brush a swirl into the hummus

Drizzle with the Black Seed Oil or Olive Oil and sprinkle the top with some Za'Atar spices

Serve with sliced veggies or chips

Serve and enjoy!