Beet Hummus with Blue Cheese and Walnuts

Combine tahini, lemon juice, olive oil, chickpeas, 1/4 teaspoon kosher salt, water, and garlic clove in the bowl of a food processor. Wrap beet in parchment paper. Microwave at HIGH 3 minutes or until tender. Let stand 5 minutes; quarter beet. Add beet, honey, 1/4 teaspoon kosher salt, and black pepper to food processor with chickpea mixture; process until smooth. Top hummus with blue cheese, walnuts, and microgreens, if desired.