1 whole red beetroot (medium sized about the size of a mandarin)
120g chickpeas, soaked overnight
½ tsp bicarb soda
2 garlic cloves, skin removed
2 bay leaf
75g reserved chickpea liquid (from cooking the chickpeas)
100g tahini paste
½ tsp cumin powder
30g lemon juice
20g garlic clove, finely grated
50g olive oil
Scrub the beetroot and wrap in foil. Roast at 160ºC until it feels tender. Remove from oven and allow to cool down so that you can handle it. Using a chux cloth or paper towel, rub the beetroot to remove the skin, then chop it up roughly and set aside for later.
Place soaked chickpeas in a pot, add water, bicarb, two garlic cloves and bay leaf and bring to a boil, continuously stirring as the water comes up to temperature. Using a ladle, skim the scum that comes to the surface. Cook for about 30 minutes, or until the chickpeas have no resistance when pressed between your fingers. Strain, taking out the garlic and the bay leaf, and set aside cooked chickpeas (they should make about 250 grams). Make sure you keep some of the cooking liquid
Place cooked hot chickpeas, beetroot, garlic, chickpea liquid, salt and olive oil in a food processor for 10 minutes and continue to scrape the sides. Add the ice and tahini and blend for a further 2 minutes. Add cumin powder, salt and lemon juice.