Boil the beetroot whole until just tender, about 15-20 minutes.
Drain and leave to cool.
Once cool enought to touch enough to handle, then rub off the skins (they should come away quite easily).
Drizzle with a little olive oil, place in a pre-heated oven at 180C and roast for 30 minutes.
Once soft, leave to cool completely before roughly chopping and placing in a food blender along with the chickpeas, garlic, tahini, juice of 1 lemon, the paprika and cumin.
Blitz to a coarse paste, then gradually add the olive oil (keeping the food processor blitzing slowly) until a thick, smooth dip has formed.
Add salt and pepper to taste along with a little more lemon juice if you prefer.
Finally, stir through the greek yogurt and add the garnish.