Preheat your oven to 400°F (200°C). Wrap the clean, trimmed beets in aluminum foil and place them on a baking sheet. Roast for about 1 hour or until fork-tender.

Let the beets cool for about 15 minutes. Once cooled, peel off the skins using your hands or paper towels.

In a food processor, combine the peeled beets with tahini, minced garlic, lemon juice, salt, pepper, and olive oil. Blend on high until smooth and creamy, about 2-3 minutes.

Taste your hummus and adjust flavors as needed by adding more salt or lemon juice.

Transfer your hummus into a serving dish, drizzle with olive oil, and sprinkle sea salt or paprika if desired.

Arrange assorted fresh veggies and pita chips around the hummus for dipping and serve.