Place the garlic in a blender, and chop until fine.

Add the tahini, cumin, sesame oil, and lemon juice to the blender. Scrape the sides to make sure the garlic is incorporated, and blend for 10 seconds.

Add the beets and blend until smooth. Add the beet stock, 1 Tbsp at a time, until the hummus achieves the texture you like (you may not use the whole ¼ cup, or you may have to add more). I prefer to chill the hummus in the freezer for a few minutes before eating, but that’s optional. Serve in a bowl and top with a drizzle of olive oil.