Start by roasting a medium sized fresh beet. Preheat oven to 400 °F. Wash and scrub the beets to remove any dirt and debris, wrap in foil, and bake for 45-60 minutes until soft, allow to cool. Remove the beet from the foil, using gloves peel off the skin, it will pull off easily with a slight tension. Roughly chop. If you are short on time, feel free to use canned beets. Fresh always has more flavor!

Combine the beet, chickpeas, tahini, lemon juice, garlic, cumin, and salt in blender or food processor. I prefer a powerful blender, but I use both interchangeably.

Blend until smooth and creamy.

Serve in pasta style bowl or plated on a dinner plate in a billowy swirl. Garnish as desired, olive oil is always traditional. I have offered some ideas below, the only limit is your creativity.