Total Time: 40 minutes
Serving Size: 1.5 cups

1 can organic chickpeas (set juice aside)
2 medium-sized beets (or 4 small) 
2 tbsp tahini
2 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp sea salt
1 clove of garlic (optional)

Wrap the cleaned beets in tinfoil and roast at 400 degrees F for approximately 30 minutes (or until soft with a fork).  Remove them from the oven and allow them to cool before removing the skins (should peel off easily, but can also peel it off with a knife).  Add all ingredients to a food processor or high-powered blender and blend until smooth and creamy.  Add more lemon juice or chickpea juice until you get the smooth consistency that you love.  Serve with your favorite vegetables!