For the Beetroot Hummus: Place the roughly chopped beets in an ovensafe dish and roast for 40 minutes at 180 degrees Celsius. Remove from oven and leave to cool.
Place the roasted beets, chickpeas (drained), garlic, lemon juice, tahini, spices and oil in a power blender and pulse until smooth.
Season to taste and garnish with sesame seeds.
Arrange all your fresh veggie sticks around the hummus and enjoy.