Top beet hummus with a few beet slices and some crumbled feta cheese. Sprinkle a few roasted chickpeas (garbanzo beans), some fresh thyme and a drizzle of extra virgin olive oil on the plain hummus. To roast chick peas, heat oven to 375°F. Rinse 1 can (15 oz.) chickpeas; drain, then pat dry with paper towels. Remove and discard any loose skins. Toss with 3 Tbsp. olive oil; spread onto foil-covered rimmed baking sheet. Bake 45 to 55 min. or until chickpeas are crunchy, stirring occasionally. Add 1/4 tsp. salt and 2 tsp. of your favorite combination of dry seasonings, such as garlic powder, ground cumin and/or ground red pepper (cayenne); stir to evenly coat chickpeas with seasoning mixture. Spread into even layer on baking sheet; cool completely.

Cut 8 oz. feta cheese into 1/2-inch cubes; pat dry with paper towels. Grate peel from 1 lemon; place in 2-cup covered container or jar with lid. Add 2 Tbsp. chopped fresh parsley, 1 Tbsp. finely chopped red peppers, 2 sprigs rosemary, and 1 tsp. whole rainbow peppercorns; stir. Add feta cheese and enough extra-virgin olive oil to cover all ingredients completely; cover with lid. Refrigerate overnight or up to 1 week. Bring to room temperature before serving.

Garnish filled platter with small Bibb lettuce leaves, fresh herbs and lemon slices.