Preheat your oven to 400°F (200°C).

Wrap the beets individually in aluminum foil, drizzle with olive oil, and sprinkle a bit of salt.

Roast the wrapped beets on a baking sheet for 45-60 minutes until tender.

Optional: Wrap garlic cloves in foil and roast with the beets for a milder sweetness.

Blend the peeled roasted beets, tahini, garlic, lemon juice, cumin, salt, and pepper until smooth.

While blending, drizzle in olive oil until reaching desired creaminess. Add water if too thick.

Taste and adjust seasoning if necessary.

Transfer to a bowl, drizzle with olive oil, and chill in the fridge for at least 30 minutes before serving.