Soak the chickpeas overnight

For Tahini - in a blender add sesame seeds, run the blender for 30 seconds, add olive oil gradually and make the sesame seeds blend smooth, add salt and lime juice and run one more time. Tahini is ready.

For a smooth hummus the chickpeas needs to be boiled in a pressure cooker for 6 whistles. Set aside to cool, strain but retain the water. Boil the Beetroot

Rub the chickpeas so that skin peels off automatically or else bring it under running water and rub. In a blender add most of the chickpeas, just retaining some for plating, then run the blender for 30 seconds. Add 1/4 cup of chickpeas boiled water and run the blender for 60 seconds.

Add olive oil, tahini, salt and lime juice and run the blender again. The chickpeas are ready

Add boiled Beetroot to the blender and run smooth. Beetroot hummus is ready