In a large saucepan cover beets with water and bring to a boil over medium heat. Cook until tender; drain and allow beets to cool before removing the skins and chopping.
Puree beet in a food processor; add the boiled chickpeas and sesame seeds,salt,garlic,black pepper powder, lemon juice and cumin. Process until smooth. Slowly, while the machine is running, pour 1/4cup water and 2 tsp olive oil.
Continue to process until mixture is thoroughly combined. Drizzle with a little olive oil. Sprinkle red chilli flakes. and decorate with fork dipped in oil and chilli powder.Garnish with parsley.
serve with bread of choice or with nachos.
