Rinse the beets and wrap them individually in aluminum foil. Place them on a baking pan and bake for about 50-60 mins until the beets are easily pierced with a fork. Set aside to cool and use a peeler to peel the skin away.
If you bake them in a larger batch, beets can be stored whole or sliced for up to a week in the refrigerator.
To make beetroot hummus:
Slice the beets into smaller chunks and place them in a food processor with tahini, minced garlic, sea salt, lemon juice, and chili flakes. Process until smooth.
(Optional) You can also add 1-2 tbsp of olive oil to thin the hummus paste if preferred.
Serve with sliced vegetables such as bell peppers, carrots, and cucumbers, and garnish with chopped pecans and fresh dill.