Preheat your oven to 400°F (200°C). Wash beets, wrap in foil, and roast for 45–60 minutes until tender.

Cool, peel, and chop the roasted beets into quarters. Place in a food processor.

Pulse chopped beets until broken down into small pieces. Scrape sides as needed.

Add chickpeas, garlic, tahini, olive oil, lemon juice, and salt. Blend on high until smooth (1–2 minutes).

Adjust thickness with cold water if needed. Taste and adjust salt/lemon juice.

Transfer to a serving bowl, drizzle with olive oil, and sprinkle with paprika or herbs. Serve with veggies or crackers.