In a blender, mix all the ingredients for the hummus except the chickpea water. If needed, add little by little some of the chickpea water until you reach a smooth consistency. Add more or less of it to reach the desired consistency – I prefer it fluffier rather than too dry. Transfer to a serving bowl.
Prepare the Zaatar oil by mixing oil, toasted pine nuts and Zaatar with a spoon until well combined. Add the oil to the beetroot hummus. You can also add some pomegranate seeds and fresh coriander leaves before serving.