First, cook the beets: Soak the beets in water, scrub them well with a brush, peel, and cut into cubes for easier cooking. Place the beets and water in a small pot and cook on the stove until tender.

Make sure the chickpeas are cooked and, for best results, remove the outer skins.

In a blender or with an immersion blender, combine all the ingredients and blend well until creamy. Stop and stir occasionally to ensure everything is well mixed.

Transfer the dip to a container with a lid and store until ready to use. (You can double the recipe if you like.)

Serve as a snack with cucumber and carrot sticks, or use as a spread on toast as shown in the picture. This dip is filling, delicious, and a great source of plant-based protein with beets.