To roast the beetrot simply wash, cut the ends off and slice into 8ths (like a pizza). Keep together and wrap in foil. (you can throw in whole, just takes longer to cook)
Cook in preheated oven at ~180deg for around 40min. Check by inserting a knife, it's cooked once soft. Allow to cool before making hommus.
To make the hommus, throw your feeled garlic in a blender or thermo, blitz and scrap down the bowl
Add all the other ingredients. Blitz to consistency of your liking. If it's a little thick, add a little extra cold water
Taste and adjust flavour to taste. Ie more cumin, lemon juice, salt...
Transfer to a jar and add a lug of olive oil on top to keep it fresher for longer
Keep in the fridge for up to a week.
If serving as a dip, transfer to a bowl, drizzle with olive oil, an extra sprinkle of cumin and a few chopped herbs