Heat olive oil in a medium skillet, over medium heat. Add remaining topping ingredients, and stir to coat. Cook for 5-6 minutes, until oats and seeds are lightly browned. Remove from heat and pour onto into a bowl to cool. Set aside.
In a food processor, combine chickpeas, garlic, salt, tahini, and beets. Process for 20 seconds, to start breaking down. Add water, start blending again, then drizzle in olive oil through top hole in food processor.
Stop, scrape down sides, and add lemon juice. Blend for 1 1/2 minutes until smooth. Taste, and adjust salt if needed.
Spread hummus onto a plate, and scatter topping off to one side. Add a bit of extra tahini and olive oil. Sprinkle with oregano leaves.