Rinse and soak the chickpeas in enough water for 8 hours.
Drain, rinse the chickpeas and place them in a container.
Wash, peel and chop the beetroot.
Pressure cook beetroot chunks and chickpeas in separate containers.
Allow to cool them.
Blend the cooked beetroot, chickpeas along with curd in a blender jar.
Add boiled water as per need to attain a puree consistency and blend again to get a lump free smooth puree.