In a food processor, place beetroots, chickpeas, tahini, garlic, juice & zest of ½ lemon, and olive oil.
Blend until you reach a creamy and smooth consistency.
Add in salt and pepper to taste, za'atar spice mix if using, and freshly chopped mint. Mix through with a spoon, and serve with extra mint and black sesame seeds on top.
Store in an airtight container in the fridge for up to 2 days.