Add the garlic, tahini and lemon juice to the bowl of a food processor and mix the ingredients with the food processor for 1 minute. Scrape the sides of the bowl and process for 30 more seconds. Add the olive oil, the boiled beets and 1/2 tsp salt to the bowl and mix again. Then open, drain and rinse the chickpeas. Add half of the chickpeas to the bowl of the foodprocessor and mix for 1 minute. Scrape the sides again and add the remaining chickpeas to the foodprocessor. Mix until the hummus is thick and quite smooth. When the hummus is too thick, you can add a little bit of water to the bowl.
Preheat the oven to 180 °C. Add some olive oil to a frying pan and stir-fry the Chicken Style Pieces for about 5 minutes. Heat the focaccia for about 3 minutes in the oven until it’s warm and crunchy. Slice the avocado and the tomato. Add the hummus, rucola salad, tomato, avocado and Chicken Style Pieces to your sliced focaccia.
Enjoy your lunch! You can store your homemade hummus for up to one week in an airtight container.