Preheat oven to 200c. Scrub and wash beet underwater until clean. Wrap beet in foil and bake for 1 hour. Let it cool.
Once cooled, peel the beet, cut and place it in a food processor. Add chickpeas, garlic, tahini, lemon juice, cumin and blend until smooth. Salt and pepper to taste. If the mixture is too thick, add a tablespoon of olive oil.
Garnish hummus with finely minced thyme, chive, coriander, and drizzling about a tablespoon of olive oil.