Preheat oven to 280 degree C.

Wash, peel beetroots and cut them into small 1/2 inch slices and lay on a lined baking tray.

Drain chickpeas, rinse them with cold water and pat them dry with paper napkin and lay them on the same lined baking tray with beetroot. If you want this dip to be creamy don’t throw the water away. Keep it aside in a bowl.

Drizzle olive oil, sprinkle freedom spice blend, salt & pepper over beetroot & chickpeas, rub the blend with the help of hands until combined.

Roast for 20 – 25 minutes at 200 degree  or until beetroots are tender enough. if you want both to be cooked at the same time make sure cut beetroots in thin slices, it makes the process faster.

Once done, add roasted beetroot, chickpeas, olive oil, freedom spice blend, tahini, lemon juice, honey, almonds to a food processor and blend until smooth consistency.

Adjust lemon, honey, tahini, salt , olive oil to your own liking .

Once dip is made, leave 3 tablespoon in the blender and rest transfer in air tight container, then add 1/3 cup milk or stock in the blender and blend until the dip becomes  creamy  in consistency.

In a pan add 2 table spoon olive oil, add garlic cloves, sauté until light brown in color, then add beet sauce, season with salt & pepper and lemon juice,  add pasta stock or cream depends what you prefer.

Toss to combine and serve it with additional avocado oil, nuts and grated parmesan cheese on top.