Roast the beet and garlic: Slice both ends of the beetroot and cut it into about 2-inch wedges. Slice the top of the garlic to expose the cloves. Toss with olive oil and salt to taste. Wrap the garlic in parchment or aluminum foil for better roasting.Roast them at 375ºF for about 35 minutes, or until the beets are fork-tender.

Simmer the red lentils in 1 ½ cups water for about 10 minutes or until al dente but not mushy.

Strain the lentils to remove excess water.

Blend: Transfer the beets, lentils, lemon zest and juice, tahini, smoked paprika, cumin, turmeric, and black pepper to the canister of a food processor. Add about one-half of the garlic cloves. Add 2 tablespoons water or olive oil.Process until smooth and creamy, adding more water or oil as needed until the desired texture.

Optional Homemade Pita Chips: Add the remaining roasted garlic to about 2 tablespoons olive oil and a generous dash of smoked paprika, and salt to taste. Mash the garlic. Spread onto pita wedges. Spread onto pita wedges and bake at 380ºF for about 10 minutes or until lightly crispy. They will crisp up more upon cooling.