Step 1

Preheat the oven to 200C / 400F

Step 2

Cut the tops and bottom of the beetroot. Wash with water, wrap in tin foil, and roast for about an hour. A skewer or knife should go all the way in easily when ready.

Step 3

Drain and rinse the chickpeas and add them to a food processor. Add the garlic, tahini, lemon juice, olive oil, and salt.

Step 4

When the beetroot is roasted and has been cooled, cut it into four pieces and add them into the blender with the rest of the ingredients.

Step 5

Blend all ingredients until you have a smooth consistency. Add slowly the cold water if it's too thick and keep adding it a little at a time to your desired consistency.

Step 6

Refrigerate for at least 10 minutes before serving.