In a blender or food processor, blend/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 – we prefer it fluffier rather than too dry. Transfer to a serving bowl.
Prepare the Za’atar oil by mixing oil, toasted pine nuts and Za’atar with a spoon until well combined. Add the Za’atar oil to the beetroot hummus. You can also add some pomegranate seeds and fresh coriander leaves before serving.