TO MAKE 4 CREPES, Prepare the chickpea crepe batter (get the recipe here.) Set aside. place 16 baby beets in a piece of aluminum foil large enough to completely wrap around them. Drizzle with 1 tablespoon olive oil, seal in the foil, and roast in an oven preheated to 450°F for 50 minutes or until tender. Cool, peel, and cut the beets into bite-size pieces, then gently smash them. In a small, dry skillet over medium heat, toast 11⁄2 teaspoons cumin seeds until browned and fragrant, about 4 minutes. Transfer to a plate and cool, then grind with 1 teaspoon kosher salt in a mortar and pestle. Place a few beets on each of the 4 crepes, add a couple of tablespoonfuls of labneh or plain Greek yogurt, a drizzle of pomegranate molasses, and a sprinkle of toasted cumin seed salt, then roll up and eat.