If using dried chickpeas, cook them in plenty of salted water until soft.
Roast the beets and garlic in the oven.
In a food processor or mixer, blend the cooked chickpeas, roasted and peeled beets, and roasted garlic paste. Add tahini, blend until smooth, then add salt, cumin if desired, and cold water until the hummus reaches a smooth consistency.
Blanch the leaves in boiling salted water for 2-3 minutes, then transfer to cold water. Drain and set aside. Cut the carrots, zucchinis, and bell pepper into sticks.
Cut the tempeh into sticks and sauté in a hot pan with a little olive oil until browned. Add the chopped garlic. Finish with soy sauce, let it reduce slightly, then add Worcestershire sauce and cook for a few more minutes. The tempeh should be nicely browned.
If the leaves are too large, cut them in half lengthwise and remove the stems. To assemble, place a leaf, spread hummus, add tempeh and vegetables. Roll up and close, then cut into the desired size.
