Step 1

In a food processor, pulse chickpeas with tahini for a couple of minutes. Add in lemon zest, garlic, salt, and olive oil. Puree until smooth.

Step 2

Blend in pickled beets.

Step 3

Spread into a bowl and pour a teaspoon of olive oil over the top.

Step 4

If desired, garnish with fresh parsley, more lemon zest, freshly cracked black pepper and toasted sesame seeds.

Step 5

Serve with pita chips, naan bread, cucumbers or carrots.