Roast the beets in advance. Preheat your oven to 400”F and wrap each individual beet in aluminum foil, leaving a little vent at the top for the steam to escape. Roast for 1 hour and allow to cool completely before peeling. Refrigerate until ready to use.

Drain and rinse the chickpeas. Add them to the bowl of a food processor together with 2 roasted red beets, chia seeds, olive oil, lemon juice and water. Puree until smooth, adding more water if necessary.

Transfer the chickpea dip to a bowl and stir in the garlic and lemon zest. Season to taste with the sea salt and more lemon juice.

Transfer the chickpea dip to a serving bowl and garnish with the parsley, a sprinkling of chia seeds and a nice drizzle of extra virgin olive oil.

Serve with red beet and sweet potato chips.