Note: I do not use tahini in this recipe but you can add 4 tablespoons tahini if you like

Slice ends off of beets. Place on foil and drizzle with olive oil; wrap. Slice off the top of the head of garlic, place on foil, drizzle olive oil over the top, and wrap. Place both in oven and roast for 35 minutes at 425°.

When the beets and garlic are done roasting, allow them to cool. Then slide the skin off of the beets and cut into chunks. Squeeze the garlic cloves out of their papery casing. Add all ingredients into a food processor and puree until smooth. You may need to scrape the sides several times. When it is smooth, transfer to a bowl and serve with pita chips or carrot and other vegetable sticks (kohlrabi! turnip!) or use as a spread on toast or sandwiches.