Preheat the oven to 400 degrees F.
Rinse, scrub and cut off the root of the beets and loosely wrap them in foil. place the beets in the oven and roast for 30-45 minutes until tender. Remove and let cool.
Rinse the can of chickpeas and remove the skins by gently rolling the chickpeas in a clean kitchen towel. They will come off easily.
Discard the skins and place the chickpeas in a pot of boiling water with 1/2 tsp baking soda and cook for 5 minutes or until chickpeas are soft, then remove from heat, drain and let cool.
Add the beets, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt in a food processor and blend for 1 minute, stopping to scrape down the sides as needed.
With the food processor running, slowly add some of the water, starting with a 1/4 cup, and adding more if needed for a creamy texture. (*Add more water if you like a smoother texture, less for a thicker texture) - Dig in, Serve with veggie chips, pita chips or crudités.