Roasted Beet and Mint Hummus

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One 15-ounce can chickpeas, rinsed and drained

1 cup chopped roasted beets 

1/2 cup picked mint leaves 

3 tablespoons tahini paste 

2 tablespoons olive oil 

1 garlic clove 

1 lemon, juiced 

Salt and pepper 

Salt and pepper

Crudite or chips, to serve