Place the beets on a large piece of aluminum foil. Drizzle with 1 tablespoon olive oil, toss the beets lightly to make sure they are coated in oil, then wrap the foil around the beets to form a sealed packet. Place the packet on a sheet pan and roast for 45 minutes to 1 hour, until the beets are tender when pierced with a fork. Set aside until cool enough to handle, then peel the beets and discard the skins.
In the bowl of a food processor, combine the peeled beets and garlic and pulse until the beets are coarsely chopped. Add the yogurt, tahini, lemon juice, maple syrup, salt, turmeric, and cayenne, and process for 10-15 seconds, until smooth.
Transfer to a bowl and serve with pita bread and crudité. The hummus will keep for up to 5 days in the refrigerator.Copyright 2018, Lidey Heuck, All Rights Reserved