Preheat oven to 400 degrees Fahrenheit and wrap the beets individually in tin foil.
Place the beets on a baking sheet and cook for 45-50 minutes or until tender.
Once cooked through, allow the beets to cool for 10 minutes and then unwrap from tin foil and peel off the skins.
In a food processor, combine the chickpeas, water, tahini, lemon juice, garlic and salt on low speed. Puree until everything is well incorporated.
Chop the beets into chunks and add to the food processor. Mix on low speed until the beautiful pink colour is evenly throughout the hummus.
Slice the sweet potato in 1/4 inch-thick rounds and place in the toaster. Toast for 5-7 minutes or until they begin to crisp and brown.
To assemble, spread an even layer of hummus on the toasted sweet potato round, top with a small leaf of fresh basil and enjoy!