Preheat the oven to 200c.
Chop the beetroots into equal size inch cubes, cover in the coconut oil, half the salt and roast in the oven for 40 minutes until cooked through.
Once cooked, allow to cool.
Add the chickpeas and tahini to the food processor and blend until smooth, then add the cumin, coriander, cayenne, cooked beets, lemon juice, sea salt and blend until smooth.
Slowly add in the olive oil while the machine is still blending then add in the half the coriander.
Place the beet hummus in a bowl, top with coriander and sesame seeds and serve with the crudités.