Preheat your oven to 400°F (200°C) if using fresh beets. Wrap each beet in aluminum foil and roast them for about an hour until tender. Let cool before peeling.

Combine the cooked beets, chickpeas, tahini, lemon juice, garlic, salt, and pepper in a food processor. Pulse until chunky and evenly mixed.

Drizzle in the olive oil while the processor is running to achieve a smooth consistency.

Taste and adjust seasoning as needed, adding more lemon juice or garlic for bolder flavor.

Transfer to a serving bowl and drizzle with additional olive oil; garnish with sesame seeds or fresh herbs if desired.

Serve with pita chips or fresh veggies for a colorful and healthy snack.