Roast the walnuts in a pan without fat and remove them. Rinse chickpeas cold, drain. Peel and chop the garlic. Drain beetroot and chop finely. Puree the chickpeas, nuts, garlic and lemon juice with a hand blender, mixing in approx. 6 tbsp. oil.
Season to taste with salt.
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: see manufacturer). Spread tortillas thinly with the rest of the oil, sprinkle with salt and cut into 2-3 cm wide strips. Distribute on two baking trays.
Bake in a hot oven for 5-7 minutes until golden brown. Remove and let cool. Serve with a dip.