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Preheat the oven to 180°C/350°F/Gas 4.
Top and tail the beetrootand peel the root. Cut into 3cm cubes. Wrap the beetroot in foil with 1tbsp of the olive oil. Bake for 45 minutes to 1 hour until soft. When soft remove the beetroot from the foil and put into a bowl to cool.
Put the cooled beetroot into a food processor with 1 tablespoon of the oil, the chickpeas, lemon juice, garlic and tahini and process until smooth. Season to taste with salt and pepper. Transfer to a bowl and pour over the remaining oil.