Creamy Beetroot Puree with Tahini

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

Wash the beetroots, pat them dry, and place them on a sufficiently large piece of aluminum foil. Drizzle with 1 tbsp olive oil, add the thyme and a 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 let them cool completely.

Peel the cooled beetroots and weigh out 180 g of the flesh. Cut into coarse cubes and place in a stand mixer. Add the cooked chickpeas including their cooking liquid, salt, tahini, the second garlic clove, the remaining olive oil, and the lemon juice. Blend everything on the highest setting for approx. 2 minutes until a silky smooth puree is formed. For an exceptionally fine result, additionally pass the puree through a fine sieve.