Preheat combi oven to 325 °F at 100% humidity/steam.
Trim ¼” from beet top and bottom. Cut beets into quarters.
Place trimmed beets and water in a 4” full-size hotel pan. Cover and roast for 45 minutes or until tender.
While beets are still warm, remove skins. Reserve beet roasting water and set aside for use in step 8. For 50 servings, use ¼ cup For 100 servings, use ½ cupSet aside peeled beets for use in step 9.
In a small sauce pot, bring water and minced garlic to a boil over medium-high heat. Once boiling, remove from heat and allow garlic to steep in water for 10 minutes.
Strain the garlic and reserve the cooking water. Set aside cooking water for use in step 8 and poached garlic for use in step 9.
Drain cooked or canned chickpeas and reserve water. Set aside cooking water for use in step 8 and chickpeas for use in step 9.
Combine liquid ingredients (beet water, garlic water, chickpea water, and lemon juice) in a large pitcher For 50 servings, use 1 qt minimum capacity. For 100 servings, use 2 qt minimum capacity.
Add chickpeas, roasted beets, garlic, cumin, cinnamon, chili flakes, and salt to bowl of food processor. Pulse until coarse.
Add combined liquid slowly while processing, stopping processor and scraping sides of bowl as needed. Continue to process mixture until smooth, approximately 2 minutes.
Transfer puree to a 2” full-sized hotel pan.Critical Control Point: Cool uncovered in refrigeration to 70 °F within 2 hours and 40 °F within 4 hours. Hold for cold service at 40 °F.
Using a No. 10 scoop, serve 3 oz alongside carrots, cucumbers, cherry tomatoes, and/or pita bread.