Heat the oven to 200 C / 400 F. Wrap each beet individually in foil with a drizzle of olive oil.

Place the wrapped beets on a 33 x 46 cm / 13 x 18 inch sheet pan and roast for 45 to 55 minutes, until a knife slides in with no resistance.

Unwrap and let cool for 10 minutes, then peel the skins off under running water while still warm. Cut into rough chunks.

While the beets roast, toast the almonds in a dry 10-inch / 26 cm skillet over medium heat for 3 to 4 minutes, shaking often, until golden and fragrant. Remove and let cool.

In the same skillet, toast the sesame seeds, cumin seeds, and coriander seeds for 1 to 2 minutes, shaking constantly, until the sesame turns golden. Remove immediately so they don't burn.

Coarsely chop or pulse the cooled almonds. Combine with the toasted seeds, salt, and pepper. Keep it coarse rather than grinding it into a paste.

In a food processor, blend the tahini, lemon juice, garlic, cumin, and salt for 1 minute until pale and creamy.

Add the roasted beets and chickpeas. Process for 1 to 2 minutes, scraping down the sides, until mostly smooth.

With the processor running, drizzle in 2 tbsp olive oil, then add cold water a tablespoon at a time until the hummus is smooth and holds a soft peak on a spoon. Taste and adjust salt or lemon.

Spread the hummus onto a plate or shallow bowl and swirl with the back of a spoon. Drizzle with the remaining 1 tbsp olive oil.

Scatter 2 to 3 tbsp of dukkah over the top just before serving, saving the rest for later. Serve with warm pita or raw vegetables.