Cook the beetroot, boil or roast the beetroot until tender, then peel and chop it into chunks.
In a blender/ food processor, add chickpeas and beetroot pieces.
Add tahini and garlic, toss them and add lemon juice.
Drizzle in olive oil, add olive oil gradually while blending to make it smooth.
Season it, add salt to taste. You can also toss in pinch of cumin for extra depth.
Blend everything until creamy and smooth. Add a little water if it’s too thick.
Serve and garnish, scoop into a bowl, drizzle olive oil and sprinkle sesame seeds and chilli flakes if you like.