Trim the leaves off the beets leaving a bit of the stem; clean and scrub well. Wrap each beet individually in foil and roast on a baking sheet in the oven for 1 hour. Allow to cool completely.
Once the beets have cooled, run them under cold water and slip off the skins. Give the beets rough chop.
Add all of the ingredients to the bowl of a food processor, except for the oil; puree for 1 to 2 minutes. Scrape the sides and continue processing for an additional 30 seconds. Slowly drizzle in olive oil while the food processor is running, adding more as needed, until smooth.
Serve hummus in a bowl with veggies and warm pita bread for dipping, Enjoy!