Step 1In a food processor, combine the garbanzo beans, roasted beets, tahini, garlic, cumin, salt and lemon juice. Purée the mixture until smooth.
Step 2Check the hummus for flavor and consistency, then drizzle in 2 tablespoons olive oil while the motor is still running. This makes about 3 ½ cups hummus, which will keep, covered and refrigerated, up to two days. Bring to room temperature before serving.
Step 3Transfer the hummus to a serving dish and make a small well in the center. Garnish the hummus with additional oil, crumbled cheese, pepitas and herbs. Serve with pita chips or ciabatta.