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Preheat the oven to 375º.
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Wrap the beets in a sheet of foil, and roast until they are knife tender, about 1 hour. Allow to cool.
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Once the beets are cool, use your hands or a towel to remove the skin. Cut the beets into large dice, and set aside.
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While the food processor is running, drop in the clove of garlic and process until minced.
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Add the chickpeas, roasted beets, cayenne pepper, lemon juice, olive oil and tahini. Season with salt and pepper to taste.
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Puree until silky and smooth. This may take up to 3 to 4 minutes. If the hummus seems a bit too thick, add a splash of water.
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Transfer the hummus to a bowl, and garnish with the scallions and hazelnuts. Drizzle with the 2 tablespoons olive oil, and serve with cucumber slices for dipping.
