Preheat your oven to 400°F (200°C). Drizzle the beetroot with olive oil, wrap it in foil, and place it on a baking sheet. Roast for about 45 minutes, or until it’s tender when pierced with a knife. Let it cool, then peel off the skin and chop into chunks. If you’re using ready-cooked beetroot, you can skip straight to chopping.

Add the chopped beetroot, chickpeas, tahini, garlic, lemon juice, cumin, coriander, sumac (if using), and salt to a food processor. Pulse a few times to start combining.

With the motor running, add the ice cubes one at a time. Blend until the hummus is creamy but still has a bit of texture. If it’s too thick, add a splash of water or a little more lemon juice. Taste and adjust seasoning as needed.

Bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente. Reserve a small cup of the pasta water, then drain the pasta.

Return the drained pasta to the pot or a mixing bowl. Spoon in a generous amount of beetroot hummus and toss until everything is coated evenly. Add a splash of the reserved pasta water if needed to loosen the sauce and help it cling to the pasta.

Transfer to plates or a serving dish. Drizzle with a little olive oil and sprinkle with crumbled feta and chopped parsley. Serve warm or at room temperature.