Add beets and sweet potatoes to a saucepan and cover with water. Bring to a boil and boil just until tender, 6-8 minutes. Drain and cool 5 minutes.
Add root veggies and all remaining ingredients in a food processor and blend until smooth and creamy, stopping to scrape down the sides as needed. Refrigerate at least 4 hours before enjoying.
Leftover hummus will keep up to 1 week in the fridge.