In the bowl of a food processor, combine the roasted beets, garlic, and chick peas. Blend until well combined and chopped.
Add in the lemon juice, tahini, olive oil, and kosher salt. Blend until fully combined.
You can serve this right away, or you can let it sit in the refrigerator for an hour or more. The flavor deepens and gets better when refrigerated for an hour.
Serve with pita chips, pretzel flats, or chopped vegetables like cucumber, red pepper, and carrots. This will last in the refrigerator for up to four days.
Notes
Beets come in all shapes and sizes. This recipe used 7 ounces (in weight) of beets - weighed before roasting. That is about three small beets, or 1 1/2 medium beets.