Roast the beet: Wrap a whole beet in aluminum foil and roast at 400°F until fork-tender. Cool completely, then peel. Skip this step if using store-bought pre-roasted beets.

Load the blender: Add the cooled roasted beet (1 medium roasted beet, cooled and peeled), drained chickpeas (14 ounces can chickpeas, rinsed and drained), tahini (2 tablespoons tahini (sesame paste)), lemon juice (0.5 lemon, juiced), garlic cloves (2 garlic cloves), salt (0.5 teaspoons salt), and ice cubes (2 ice cubes) to a blender.

Blend until ultra smooth: Blend on high for 1–2 full minutes until the mixture is completely smooth and creamy. Scrape down the sides as needed. The ice cubes give it a light, whipped texture — do not skip them.

Taste and adjust: Taste the hummus. Add a pinch more salt or a little extra lemon juice if needed, then blend briefly again.

Serve and finish: Transfer to a serving bowl and drizzle generously with extra virgin olive oil (2 tablespoons extra virgin olive oil, for finishing). Serve immediately with pita, crackers, or fresh vegetables.