Drain and rinse the chickpeas and reserve a few for the topping
Remove the skins from the chickpeas
In a food processor add the olive oil, salt, garlic, tahini and lemon juice and process till it’s nice and frothy
Add the Chickpeas and some ice cold water to help it puree to a smooth paste
Remove about 3/4 of the garlic hummus
Add the beetroot to the 1/4 that’s left over and blend
Add dollops of the beet hummus and spread out making a well in the middle
Add all the topping ingredients and serve with pita bread