In a food processor, combine tahini, water, olive oil, ground cumin, sea salt, garlic, lemon zest, and lemon juice. Process on high until smooth (about 30 seconds). Scrape down sides as needed.

Add chickpeas and beetroot to the food processor. Pulse a few times to start breaking down the mixture.

Process the mixture for about 2 minutes, stopping every 30 seconds to scrape down the sides for a smooth consistency.

Check the texture; add more water (1 tablespoon at a time) to reach your desired creaminess.

Taste and adjust seasoning if needed, then blend again to mix.

Transfer to a serving bowl, drizzle with olive oil if desired, and serve with pita chips or veggie sticks.