Strain one can of chickpeas and set aside.
Combine half of the first can of drained chickpeas with the whole second can, and warm in their liquid in a small saucepan. Once they come to a gentle simmer, strain out the chickpea juice and blend in a food processor while still warm into a fine purée.
Add in the beets and continue to blend until smooth.
Next, add the tahini, followed by the garlic, lemon juice, and salt. Pulse again until combined. Taste and season with more salt if needed.
Serve garnished with the rest of the chickpeas, a drizzle of olive oil, and a sprinkle of cumin if desired.