Step 1

Preheat oven to 400°F.

Step 2

In a bowl, toss garlic and beets with some olive oil, salt, and pepper, just to coat.

Step 3

Transfer to a foil-lined baking sheet, spreading in a single layer. Roast until tender, about 10 minutes.

Step 4

In a food processor or blender, add chickpeas, lemon juice, tahini, paprika, ¼ teaspoon salt, and 4 tablespoons olive oil. Puree until chunky but smooth.

Step 5

When beets and garlic are cool enough to handle, add them to the mixture and puree until smooth, leaving the mixture a little chunky if preferred.

Step 6

Season with salt and pepper to taste. Top hummus with chopped walnuts, chives, and lemon peel.