Firstly, soak Chickpeas overnight or for 6-7 hours in enough water. Drain the water and boil chickpeas in a pressure pan adding salt in it. Cook the chickpeas on a medium flame till 5-6 whistles. Alternatively, you can also use canned chickpeas.

Heat cooking sunflower oil in a pan, once it's hot add garlic and beetroot chunks in it. Roast in on a higher flame for 7-8 minutes till they are cooked and charred. Keep stirring them in between else they will burn completely.

Now mix this with the chickpeas, add salt, tahini paste, olive oil, and blend it in a food processor till combined well.

Once its well-combined add lemon juice in it and pulse it for few more seconds till is smooth and silky.

Finally, garnish it with sesame seeds, finely chopped coriander leaves, and a drizzle of olive oil.