Wash the 3αλφα large chickpeas and soak them overnight in cold water. In the morning, we wash the chickpeas well under running tap water in a strainer. Put them between 2 clean cotton towels, and rub the towels together to remove peels. Transfer them to a large saucepan. Add water to cover them. Boil for 50 minutes, until completely softened. Then remove them from the pot and strain them. Transfer to a blender but keep some for the garnish. Add the beetroot, tahini, garlic cloves, salt, lemon juice and a few tablespoons of water. Blend them all together, slowly adding the olive oil. When our mixture is homogenized and smooth and soft, place it on a plate.
Sprinkle on top with extra olive oil and garnish with some chickpeas, chili flakes and a little bit of chopped parsley.