1. Preheat oven to 400°F.

2. Wash and trim beets, but don’t peel them. Cut off top ¼ of whole head of garlic, revealing tops of cloves.

3. Place beets and garlic head on large sheet of aluminum foil. Drizzle with olive oil and ½ teaspoon salt, wrap together tightly in foil and place on sheet tray or baking dish. Roast for 40 minutes or until the beets are tender enough to cut with butter knife.

4. Allow to cool for about 10 minutes until the beets are not too hot to handle. Peel beets by rubbing outer skin with paper towel. Chop beets into large chunks and remove any tough parts with a knife. When garlic is slightly cooled, squeeze the whole head into a small bowl, saving only the soft inner cloves and removing any of the papery outer layers.

5. While beets and garlic are roasting, wash fennel and remove the outer fibrous layer. Thinly slice white bulb against the grain. Discard green stalk and fronds or use as garnish.

6. Toss fennel in olive oil and lay out as a single layer on a sheet tray. Roast for about 20-30 minutes until fennel is soft and dark brown around the edges.

7. Place roasted vegetables and beans in blender (you can use a food processor, but it’ll result in a slightly less smooth texture). Blend until no longer chunky, around 2 minutes, continuously pausing to push down the sides. Add lemon juice, zest, tahini, salt and coriander to the blender.

8. For an extra creamy texture, drop in one or two ice cubes. While the blender is on, slowly pour in ¼ cup olive oil and gradually increase to maximum speed. Blend until completely smooth.

9. Refrigerate for at least 30 minutes. To serve, garnish with paprika, a sprig of parsley and drizzle of olive oil, and plate with warm pita and raw vegetables.