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In a high-speed blender, place the chickpeas, tahini, olive oil, lemon juice, garlic, roasted heads and butts of beets and salt. Use the blender baton to blend until very smooth, adding extra lemon juice as needed to blend, and/or to reach your desired consistency. Save the roasted diced beets for other recipes or add some for more beet-ey-ness
Transfer to a serving plate and garnish with paprika, red pepper flakes, and/or fresh parsley. Serve with warm pita and veggies, as desired.