Add the chickpeas, roasted beet, tahini paste, lemon juice, garlic cloves, and salt to a blender or food processor.
Blend ingredients until combined. Add water if hummus is too thick or to desired consistency.
Spoon out hummus into a serving dish. Twirl spoon into the hummus to create a "well" for the olive oil. Drizzle olive oil on top of the hummus, sprinkle on the pine nuts, and top with a sprig of fresh mint.
Serve on a platter with toasted pita bread and fresh colorful vegetables. Place leftovers in grab and go style containers inside the fridge for quick and healthy on-the-go snacks throughout the week.
* For smoother hummus use dried chickpeas. Soak the dried chickpeas overnight, rinse and then boil in plenty of water with 1 tbsp baking soda for about an hour, rinse thoroughly. Try to remove as many chickpea shells as you can.