1. If you have pre-cooked beets go ahead and skip to step 2. If you need to cook your beets, first rinse and cut off roots. Boiling method: Place a pot over medium/high heat and pour enough water to cover beets. Once water starts boiling, bring down heat to medium and continue to cook until beets are soft and tender (use a fork to feel them out). Roasting method: Preheat oven to 425F. Drizzle a bit of veggie broth over your beets and wrap around in aluminum foil. You can also slice them up, place them on a baking sheet, and sprinkle veggie broth over them. (this way is faster but keep an eye on them!) Roast for 45 to 60 minutes until beets are soft.
2. In the meantime, gather all of your other ingredients. Place the chickpeas in your blender or food processor along with garlic cloves, the lemon juice, tahini and a pinch of salt. And when beets are cool enough place them in the blender/processor as well and process until everything is evenly broken down and creamy.
3. Taste and feel free to add more lemon, more salt, or more tahini as you wish!

That’s It! Enjoy!