Start cooking the beet. Bring a pot of water to a boil, then reduce the heat and add the beet. Set aside until the beet is fully cooked.
In the meantime, add the can of chickpeas, tahini, lemon juice, garlic, water, salt and pepper to the food processor. Blend until well combined. You may have to stop the food processor part-way through to scrape down the sides.
Once the beet is fork tender, remove from the pot and run under cold water. Peel the beet, chop into small pieces and add it to the food processor. Blend until the hummus turns pink. Set aside.
Next, slice the ripe avocado and break the microgreens into small pieces. Set aside.
Lay out the charcoal or crackers of your choice on a serving plate. Spread the beet hummus on each cracker and garnish with avocado and microgreens. Add salt and pepper to taste.
An optional, yet highly recommended step is to drizzle your crackers with balsamic glaze. Serve and enjoy!