Beetroot dip with smoky almond crunch

Name: Beetroot dip with smoky almond crunch
Cuisine: British, European
Ingredients: 1 medium beetroot, trimmed, peeled & quartered; Drizzle of olive oil for roasting; 400g tin of cannellini beans, drained and rinsed; 1 tbsp tahini; 2 tbsp extra virgin olive oil; Juice of 1/2 a lemon; 1 garlic clove, finely chopped; Salt; Pepper; 40g almonds, halved; 1/2 tbsp olive oil; 1/2 tbsp tamari sauce; 1 tsp maple syrup; 1 tsp smoked paprika