1. Soak and boil chickpeas and keep aside.
2. In a blender, add chickpeas, garlic, tahini paste, lemon juice, olive oil and seasoning then blend until smooth.
3. Divide the paste into two bowls.
4. To one part, add beetroot juice and blend again.
5. To the other half, add peri-peri spice and paprika and blend.
6. Serve with vegetable crudités, pita bread, lavish and grissini (breadsticks).