Creamy Beetroot Puree with Tahini

Preheat the oven to 180 °C top/bottom heat.

Wash the beetroots, pat dry, and place on a sufficiently large piece of aluminum foil. Drizzle with 1 tbsp of olive oil, add the thyme and one crushed garlic clove. Wrap everything tightly in the foil and roast in the oven for approx. 35–45 minutes (depending on the size of the beetroots) until soft. Then allow to cool completely.

Peel the cooled beetroots and weigh out 180 g of the flesh. Cut into rough cubes and place in a blender. Add the cooked chickpeas along with their cooking liquid, salt, tahini, the second garlic clove, the remaining olive oil, and the lemon juice. Blend everything on the highest speed for approx. 2 minutes until a silky smooth puree is formed. For an extra fine result, press the puree through a fine sieve.