Preheat the oven to 400°F.

Trim the beets from the stems, wash and pat dry. Then loosely wrap each beet with foil and bake for about 1 hour. The timing depends on the size of the beets. When done, they should be tender inside.

When the beets are cooked, take them out of the oven, unwrap from the foil and let them cool off.

When you are ready to make hummus, using a pairing knife, scrape the beet skin off and cut them in pieces.

Put them in a food processor with all other ingredients (chickpeas, lemon juice, garlic, tahini, olive oil, salt, and pepper). Blend until smooth.

If you want, you can add more olive oil or tahini to get the desired consistency.

When done, place the roasted beet hummus in a bowl to serve. You can top it with toasted sesame seeds or pine nuts.

Serve with Wellington crackers and vegetables.