Soak chickpeas covered overnight for approximately 9 hrs covered with water with 1 tsp baking soda.

The next day, rinse the chickpeas in cold water, rub the chickpeas with a paper towel so the skin peels off.

Return chickpeas to a pot, cover with water again. Add in another 1 tsp of baking soda and 1 tsp salt.

Bring the water to a boil, then reduce to medium low and cook until tender when pierced with a fork (approx. 50-60 minutes)

Cook the beets by scrubbing them well and wrapping in tin foil. Roast @ 400 F degrees for an hour. Scrub skin off when done cooking and chop into a few pieces, set aside.

Drain chickpeas well and add to a food processor with all ingredients

Serve with chips or veggies!