If not already roasted, wrap scrubbed beets in foil and roast at 400°F for 45-60 minutes until tender. Cool, then peel and chop. Use leftovers or store-bought roasted beets to save time.

In a food processor, combine chickpeas, roasted beets, tahini, lemon juice, garlic, cumin, and salt. Process for 1 minute until a thick paste forms, scraping down the sides as needed.

With the motor running, drizzle in the olive oil through the feed tube. Continue processing until completely smooth, about 1-2 minutes. If too thick, add ice water 1 tablespoon at a time until the hummus reaches a creamy, spreadable consistency that holds a swirl.

Taste and adjust seasoning - add more lemon for brightness, salt for depth, or a pinch more cumin for warmth. Process briefly to incorporate any additions.

Spread hummus in a shallow bowl, using the back of a spoon to create a well in the center. Drizzle generously with olive oil, then sprinkle with parsley and za'atar if using. Serve with warm pita, crackers, or raw vegetables.