How to make it

1. Preheat oven to 375°F (190ºC). Wrap beets in foil; roast for about 1 hour or until tender. Let cool slightly; peel and chop beets.
2. In food processor, pulse beets, chickpeas, tahini, lemon juice, garlic, salt and cumin until combined. With motor running, drizzle in olive oil, then 1/3 cup chickpea liquid (aquafaba) until mixture is smooth.
3. Transfer to serving dish. Garnish with pine nuts and mint leaves.
4. Serve with Tostitos^® Strips tortilla chips for dipping.

Tip: Substitute roasted carrots or sweet potatoes for beets if desired.

Serves: 6 to 8