Wash your lemon, zest it, and then cut it half and juice it. One lemon should produce 2 tbsp of juice and 1 tsp of zest.
Open the can of chickpeas, save the liquid for aquafaba recipes (search aquafaba in my blog), rinse and drain. You can of course cook your own fresh chickpeas, but that takes hours and I didn't offer that option here since this is a speed recipe.
Peel and crush garlic with a garlic press or using the back of spoon in a bowl. Save the pulp.
Stir up tahini in the jar if it has separated
Add the chickpeas, lemon juice and half of the olive oil to a high speed blender or food processor and blend until smooth.
Add in the beet powder (or brine if you are using that instead) and garlic pulp and blend until smooth.
If the mixture seems to need more oil to become smooth, add in the remaining olive oil a little at a time. If you use brine, half the oil might be enough to achieve a hummus-like texture.
Add in the zest, salt and pepper to taste.
Store the hummus in the refrigerator for about 5 days. No one recommends freezing hummus as it changes the texture.