RECIPE:
Roast about 3 medium sized of each red & yellow beets. Scrub well and cut in half. Place in a roasting pan with a few sprigs of thyme, 1 cup of water and 2 tablespoons of red wine vinegar, salt & pepper. Cover and roast at aprox 375 (200celcius) for 1.5 hours or until tender.

Remove from oven and when cool enough to touch, slide skins off with your fingers.

Then place beets in a food processor with the following ingredients.
4 tbsp of tahini
juice and zest of one orange
juice from half of a lemon
1tsp ground cumin
2 small cloves of garlic
1/2 tsp toasted coriander seeds
(I like to crush the last two ingredients with a mortar and pestle before adding to the food processor)
a dash of salt

pulse together until the mixture a few times to blend. Then slowly drizzle in a fruity flavored extra virgin olive oil (aprox 3 tbsp or until the consistency of coarse coffee grounds) If desired drizzle in a bit of water for a smoother thiner texture.

To serve, place beet hummus on a shallow bowl, drizzle with a bit more olive oil and top with za'atar or dukkah.