1. Scrub beets, dry. Rub with a thin coat of olive oil. Place on foil and add some water. Seal tightly with another sheet of foil and secure sides all around. Roast at 425F 60 minutes

2. Drain and rinse canned chickpeas. Transfer to a pot and cover with an inch of water. Add baking soda and bring to simmer for 20 minutes until chickpeas start falling apart. Drain and rinse chickpeas. Remove loose skins. Transfer to vitamix and process until you get a smooth puree.

3. Add remainder of ingredients except olive oil. drizzle olive oil in with machine running. If the mixture seems too thick add iced water - one Tablespoon per two servings

4. Add more salt, lemon zest, coriander or cumin if needed.

5. Portion, drizzle with olive oil, add parsley and a sprinkle of za'atar.