Place beets, chickpeas, tahini, garlic, Cilantro and Onion EVOO, Mint Agrumato White Balsamic Vinegar, Pomegranate Dark Balsamic Vinegar, cumin, and salt in the bowl of a food processor and blend until smooth. Keep refrigerated until ready to serve.
Place hummus in a serving bowl and sprinkle with lemon zest, za’atar, and fresh mint. Serve with toasted naan bread on the side.