Add the butterbeans. Tahini, lemon juice, honey, salt, and pepper to taste and blend until smooth, add 2-3 ice cubes and blend some more until super smooth.
Add the beets to a baking tray, drizzle with the honey, soy sauce, salt, pepper, and spices, and mix well. Bake for 15-20 minutes until golden.
Add the pine nuts to a parchment paper lined tray, drizzle with honey and the chili flakes, and then bake for 8-10 minutes at 180 degrees Celsius until golden and bubbly, let it chill before serving.
Add the dip to your serving plate, and top with the sticky beets, pine nut brittle, drizzle of olive oil, and chopped mint.
