Preheat the oven to 200ºC/400ºF/gas 6.
Peel and thinly slice the beetroot, then place in a bowl. Pick in the thyme leaves, and toss with 1 tablespoon of olive oil.
Spread out on lined baking trays and roast for 15 minutes, or until crisp. Allow to cool.
Peel and crush the garlic into a blender, then pour in the chickpeas with their juices.
Add the remaining ingredients with a tablespoon of extra virgin olive oil, and blitz until smooth.
Season, then tip into a small bowl, drizzle with extra virgin olive oil and serve with the crisps. Any leftover houmous will keep in the fridge for 4 to 5 days