To roast the beets, preheat oven to 400°F. Clean your beets thoroughly and cut off the tops.
Place beets in an aluminum foil, drizzle with olive oil, and sprinkle with salt and pepper. Wrap loosely and roast for 40-50 minutes until fork tender. When they are cool to handle, peel using a paper towel. Give them a rough chop.
To make the hummus: Place the beets and garlic in the bowl of a food processor and process until smooth, scraping the sides of the bowl a few times. Add the remainder of the ingredients. Adjust the lemon and salt to your taste.
To serve: drizzle with olive oil and garnish with za’atar. Serve with pita chips and chopped vegetables.