Place beets on a baking sheet and drizzle with 1 tablespoon olive oil. Bake for 35-45 minutes, until beets are tender. Let cool completely.
In a food processor, combine chickpeas, tahini, garlic, salt, smoked paprika, chili flakes, lemon juice, and beets. Puree until smooth. Add in 1 tablespoon of olive oil at a time until right consistency is reached. If hummus is still too thick, you can add a little water to thin it out.