Peel 3 medium beets and cut into quarters. Place in a covered roasting dish and roast at 400°F for 40 minutes.

Strain 2 cans of chickpeas. For best results, simmer them in a pot of water for 10 minutes, then strain again and remove the skins from each chickpea.

Stir the tahini well, then add 10 oz to a blender along with the chickpeas, garlic, and roasted beets.

Slowly add the lemon juice and olive oil, then the spices, blending until well combined.

Add the ice cubes last and blend until smooth.

Transfer to a serving dish, or store in a tightly sealed container for up to 3 weeks.

Optionally top with seasoned olive oil, sesame seeds, bee pollen, or green onions. Serve with focaccia or sourdough crackers.