Steam the beets and let cool before putting into the food processor
4 fresh beetroots
200g cooked chickpeas
1 clove garlic
1/2 ts cumin
Juice of one lemon
1 tbs tahini
Peel and then steam the beetroots until cooked, it will be quicker if you pre chop them first.
One cooled, combine with remaining ingredients in a high speed blender, food processor or Nutribullet.
Season to taste.
Fill jar or container and refrigerate until served.
This dip should keep for 5 days or so, and is nicer the next day when the flavours have developed.