Espresso and Lime

0 Preheat your oven to 400 degrees 
1 Peel a large beet, chop into large chunks and place them onto a baking sheet
2 Roast the beets for 25-30 minutes or until tender and then transfer them onto a plate to cool
3 While the beets are cooling, remove the chickpeas skins by draining and rinsing the chickpeas and place them in a microwave safe bowl. Add about 2 teaspoons of baking soda in with the chickpeas and toss until combined. Microwave the chickpeas for 90 seconds and then cover the chickpeas with cold water. Rub the chickpeas between your hands until the skins are removed and transfer the chickpeas into the food processor
4 Once the beets have cooled, add them into the food processor along with 3 finely minced cloves of garlic, 3 tablespoons of tahini, 3 tablespoons of lemon juice, 3 tablespoons of olive oil, 1 teaspoon of lemon zest and a pinch of salt and black pepper
5 Blend until smooth and creamy
6 Serve with vegetables, pitas, crackers or bread sticks