Preheat the oven to 350F. Toss the beets with the olive oil and a pinch of salt and pepper. Individually wrap the beets in foil, leaving a little opening for steam to escape. Roast the beets for 1 hour, or until a fork easily pierces them. Remove the beets from the foil, and when they are cool enough to handle, scrape off their skins with a small spoon. Cut the beets into quarters.
In a food processor, combine the beets, chickpeas, lemon juice, water, tahini, and garlic, and blend until smooth. Season with salt and pepper to taste.
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