Blend drained chickpeas with lemon juice, tahini, olive oil, salt, and pepper until smooth. Add beetroot powder for a pink version.

Wash lettuce; cut cucumber and carrot into sticks; slice bell pepper, avocado, and mango into strips.

Spread hummus over a nori sheet and arrange the vegetables in a neat line near one edge.

Roll tightly, seal the edge, slice into pieces, and serve cold.