8 cloves garlic, peeled (for the confit)
Extra-virgin olive oil
2 15-oz cans chickpeas, drained
4 cloves garlic, minced
2 lemons, zested and juiced
2 tablespoons tahini
Salt and pepper to taste
To make garlic confit:
Preheat oven to 300°F. Place garlic cloves in an ovenproof skillet. Add olive oil until cloves are completely submerged. Cover and bake until garlic is golden and tender, about an hour. The confit can be refrigerated for up to two weeks until ready to use.
- Preheat oven to 400°F. Cut tops off beets and scrub thoroughly with water and a vegetable brush.
- Wrap beets loosely in aluminum foil, place on a rimmed baking sheet, and roast for 50–60 minutes or until easily pierced. Allow beets to cool, peel and cut into cubes.
- Place beets in a food processor and pulse to break up the cubes into tiny pieces.
- Add remaining ingredients and blend until smooth. If too thick, add water for desired consistency.