boiled beets 100 g
ready-made chickpeas 240 g
lemon juice 1 tbsp
lemon zest 0.5 tbsp
tahini 2 tablespoons
olive oil 4 tablespoons
ground coriander 1 tsp
ground paprika 1 tsp
salt and pepper to taste
garlic or asafoetida to taste

Peel and grate beets. Combine all ingredients in a blender and beat well until smooth. Adjust the density with chickpea broth.