Preheat your oven to 375°F.
Cut off beet tops (keep and stir fry or make a pesto later) and wash. No need to peel the beets because you can slip off the skins once roasted.
Wrap beets tightly in foil with a generous amount of olive oil and a sprinkling of salt.
Bake 35–45 minutes or until you can easily slip a fork straight through the beets. Slip off the beet skins easily with a paper towel.
When beets have cooled completely, add beets, garlic, tahini, chickpeas, lemon juice, and salt to a food processor. Turn on food processor and drizzle olive oil gradually in a thin stream until the hummus is creamy and shiny but still thick enough to scoop.
Serve with grilled pita, or store in the refrigerator for up to five days.