Rinse chickpeas in a bowl of cold water for 5 minutes. Add to a pot of boiling water. Bring to a boil, then reduce to simmering for one hour until chickpeas are cooked and soft.

Cut the beets in quarters and roast on a baking sheet for one hour at 425°F until soft.

Add the roasted beets and water to a food processor. Pulse until smooth. Add in cooked chickpeas, olive oil, lemon juice and zest. Continue to pulse until smooth. Add in the garlic, tahini and salt. If the consistency is too thick for your liking, add in 1 tablespoon water at a time until desired consistency is achieved.

Serve with crostini, sliced vegetables or pita chips. Enjoy!