1. Drain the chickpeas in a sieve set over a small bowl to collect the chickpea liquid and set aside.
2. In a blender, add the chickpeas, beet chunks, 2 tablespoons (30 ml) of the chickpea liquid, the olive oil, tahini, garlic, lemon juice, and salt and pepper. Blend for 2 to 3 minutes, until thick and creamy.