Preheat oven to 400°F.
Place beets in one layer in a casserole dish. Ideally that will fit snuggly.
Add herb sprigs, oil, vinegar, water, and a nice sprinkle of salt.
Wrap casserole tightly first with plastic wrap and then with aluminum foil (don’t worry, the plastic wont melt, says Weiner), and roast in the over for about an hour, or until the skin easily rubs off.
Allow the beets to cool a bit and remove all skin using a kitchen towel. Meanwhile, strain the cooking liquid left in the casserole dish and reserve.
Rough chop the beets and puree in a food processor. And just enough of the reserved cooking liquid to get it going. Add salt to taste.
Put the hummus and a half cup of the beet puree in a mixing bowl. Fold together. You can either thoroughly mix the puree and hummus together to achieve a gorgeous pink color or you can mix them together just a little to create a marbleized effect. (NOTE: You will end up with more beet puree than you need. It will last in the fridge for a week or so or you can freeze it.)
Transfer your beet hummus to a serving bowl and garnish with a drizzle of extra virgin olive oil, chopped herbs or sliced radish.
Serve with crudité, chips or pita.