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To roast the beets: Preheat the oven to 425°F.
Spread enough salt to come to a depth of ¼ inch in a baking dish just big enough to comfortably hold the beets. Nestle the beets in the salt, cover the whole dish and the beets tightly with aluminum foil, and roast until a metal skewer or fork can easily pierce the beets with little to no resistance, about 1 hour, depending on the size of the beets. Remove and, when the beets are cool enough to handle, slip off the peels, if desired. Cut the beets into ½-inch-thick wedges.
While the beets are roasting, make the turmeric tahini: Combine ½ cup plus 2 tablespoons water, the lemon juice, garlic, salt, turmeric, and maple syrup in a blender and blend until combined. Pour in the tahini and blend until smooth.
To make the peanut dukkah: Combine the peanuts, sesame, coriander, cumin, salt, and paprika in a mini food processor or large dedicated spice grinder and process until combined but still chunky.
To assemble, spread the hummus in a large shallow bowl, pile the beets in the center, drizzle with some of the tahini, and sprinkle with some of the peanut dukkah. Drizzle with olive oil and serve.
The turmeric tahini can be refrigerated in an airtight container for up to 2 weeks, and the dukkah can be stored in an airtight container at room temperature for up to 2 months.