Empty the can of chickpeas into a colander and rinse with water. Add them to the bowl of a food processor. Leave a handful aside of chickpeas for the serving.
You can either cook the beetroot or use raw beets. (raw beets contain more nutriets, soft beets are easier to blend). It you chose to cook the beetroot, leave it in boiled water until it's soft. Cut in smaller pieces and add to the chickpeas. You can skip the cooking part by buying a pre-cooked beetroot. You won't taste much difference, the color might be less bright pink as the one you see on the picture.
Press one lemon above the chickpeas. Also press one clove of garlic above the bowl.
Add tahini, cumin, pepper, salt, 2 tbsp of olive oil and water (start with 1 tbsp)
Start the foodprocessor and let it do its work until you see a smooth pink spread. Check a few times if everything is combined. Taste it and feel free to add more water or oil to make it more thin like a spread.
Once you are happy with your texture and the taste of the hummus you spread the hummus on a plate. Add a few drops of olive oil and decorate with chopped parsley, chickpeas and sesame seeds.