1/4to 1/2 cup cold water(depends on desired consistency, I added 1/4 cup)
Roasted pine nuts and cilantro for topping(optional)
Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunk. Place the cut beets and garlic cloves on a baking sheet and toss with the olive oil, salt, and pepper. Roast at 400º F for 30 – 40 minutes, turning once or twice, until the beets are tender. Remove from the oven and let cool completely. Peel the garlic and set aside.
Put roasted beets, roasted garlic, chickpeas, salt, tahini, lemon juice, and water in a food processor and process until everything is well incorporated. Stop, scrape down the sides of the bowl, and process again. Repeat two more times to make sure everything will be well incorporated and smooth.
With the processor running, drizzle in the olive oil. Taste and adjust seasoning if necessary.
Garnish with roasted pine nuts and cilantro and serve with pita cracker is desired.