Pre-heat the oven to 180°C (356°F)
Trim down any green stems (without completely removing the stem) and wash or scrub the bulb clean, leaving the skin on. Wrap the clean beets in aluminum foil and place them on a lined oven tray. Roast the beets for around 45 to 60-minutes or until fork tender.
Remove from the oven and allow them to cool. Peel and slice the beets into thick slices. I recommend wearing gloves to peel and slice your beets.
Add the roasted beetroot, the chickpeas, miso paste, lemon juice and zest, and garlic and process until well combined.
In a steady stream, while the processor is still going, add the olive oil and process until you are happy with the consistency. If you need to add liquid, add a tablespoon or two of the reserved chickpea brine. Add salt to taste and pulse a few more times.
Transfer to a sealed container and store in an airtight container in the refrigerator for up to five days.