Preheat oven to 350 degrees Fahrenheit.
Wrap the beet root in a piece of foil and bake for 25-30 minutes or until tender.Remove from the oven and let cool. Once cool, peel the skin and dice small.
In a small nonstick skillet, over a medium-low heat, spray cooking spray evenly for 2 seconds.
Add cumin seeds and let sizzle for about 1 minute; add beet root and sauté for 2- 3 minutes; remove from heat. Let cool.
In a food processor, add chickpeas, tomatoes, garlic, onion, sesame seeds, yogurt and water. Puree until smooth. If it is too thick, add additional water as needed.
Pour pureed mixture into a serving bowl and add the sautéed diced beet root.
Serve with whole wheat crackers and carrot chips.
Serving Size 1 (170g) [1/4 cup Dip, 4 Crackers, 1 Carrot]
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.