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Boil the beets in salted water until fork tender (30/40mins).
Drain the chickpeas, reserving the aquafaba, then boil with the garlic cloves until soft (30/40mins)
Peel the beets & chop up into chunks.
Blitz the cooked chickpeas up in a food processor until a course paste forms, then add 100ml of the chickpea water, the garlic & the beets.
Add the tahini, then blend before adding a couple of ice cubes for extra creaminess.
Add the juice of ½ a lemon (more if you want), cumin & salt. Adjust seasoning & consistency to your taste!