Preheat oven to 400 degrees F.
Cut stems and greens off beets, and wash thoroughly.
Wrap beets in aluminum foil and drizzle with approximately 1 teaspoon of olive oil.
Roast in preheated oven for 1 hour, or until a knife pierces easily.
Let cool completely, then remove the skin. *Note: the skin should easily slide off a roasted beet using your hands, but you can use a knife or vegetable peeler, too.
Place beets, garbanzo beans, garlic, tahini, lemon juice, and olive oil to a food processor or high powered blender and puree.
Season with salt and pepper, to taste.
Serve topped with fresh chopped parsley. Enjoy!