Preheat oven to 375°.
In a small mixing bowl, combine the beets with a pinch of salt and pepper and a small dose of extra virgin olive oil. Stir to combine and place on a baking sheet, roast for 30 minutes, flipping the beets one time halfway through cooking. After roasted, set aside until cooled to room temperature.
In a food processor, blend together the chickpeas, beets, tahini, olive oil, garlic, and lemon juice. Continue to blend until smooth. If the mixture is too dense, add water 1 tablespoon at a time and blend until the hummus reaches the desired consistency. Season with salt and pepper to taste and top with a sprinkle of Feta cheese and mint leaves, enjoy!
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