Preheat oven to 400 F.

Toss beets with garlic and olive oil.

Remove garlic after 30 minutes.

Roast for another 15-20 minutes, until fork tender.

In a food processor. combine garlic, chickpeas, cumin, red pepper, tahini, parsley and salt.

Process well until thoroughly combined.

Add beets and lemon juice. Process until thoroughly combined.

With the processor running, adding 1/2 cup of olive oil.

Add additional olive oil as desired, for desired consistency.

To serve, drizzle with a little more olive oil and sprinkle with the sumac.