Drain the chickpeas, reserve a little of the canning liquid.
Place in a food processor, with the beetroot and blitz until finely chopped.
Add the tahini, lemon juice, zest, garlic, 2 tablespoon of olive oil. Season well with salt. Blitz again to form a creamy paste adding enough of the cooking/canning liquid to get the desired consistency.
Transfer to a serving bowl and crumble the feta cheese on top if using. Drizzle with a little olive oil and serve
Notes
Freeze: for up to 3 months.Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper or the feta cheese garnish.)