Pre-heat oven to 200°C. Rub the beetroots with vegetable oil; wrap tightly in foil and roast for about 1 hour. Remove from oven once tender and leave to cool before use. Note: if the beetroot is very big, cut into half or quarters to cook faster. Allow to cool and peel the skin.
Place cooled beetroots in a food processor and blend until smooth. Add chickpeas, lemon juice, minced garlic, tahini, paprika, cumin and olive oil. Blend ingredients until smooth. Add small amounts of water if necessary to thin. Adjust seasoning and lemon flavour according to your taste.