Place beet in a medium saucepan with enough water to cover.  Boil over medium heat for 45 minutes.  Drain, add cold water to cool and remove peel with a paper towel.  Chop in medium pieces.

Preheat oven to 350°

Cut out spooky shapes in each tortilla using Halloween cookie cutters.  Arrange cut out shapes in a single layer on a baking sheet.  Lightly spray each cut out with olive oil on both sides.  Bake for 10 minutes, remove from oven, turn each chip with tongs and return to oven.  Bake for 5 minutes more or until crispy. Transfer to a large plate and sprinkle with salt.

Reserve some garbanzo beans for decorating.

Combine chopped beet, remaining garbanzo beans, tahini, garlic, lemon zest, lemon juice, salt and pepper in a food processor, process until smooth.  Add olive oil and process briefly for 5 seconds or until all ingredients have combined.

Transfer to a serving bowl, drizzle with olive oil, garnish with reserved garbanzo beans and cilantro.  Serve with Halloween shaped chips, beet chips and sliced radishes.