Scrub the beets and cut into big chunks that are even in size. If they are small no need to cut them. Place the beets in a pan full of water and bring up to a boil. Simmer until you can easily stab them with a butter knife. Depending on the size of your chunks it will take 15-30 minutes.

Meanwhile, in a food processor or blender, place the garlic clove and whirl around until pulverized. Add the tahini, lemon juice, extra-virgin olive oil, cumin, salt and pepper.

Pull out the beets and rinse with cold water. When you are able to handle them, gently peel off the outer layer of skin. Trim any other stems or unsightly parts.

Place in the processor/blender. Pulse and blend, scraping the sides periodically until it is a gorgeous mashed up mess.

Serve as you might traditional garbanzo hummus.