Name: Creamy Beet Hummus
Prep time: 10 min
Total time: 10 min
Yield: Serves 6
Ingredients: 2 cups cooked chickpeas (or from can), remove skins for a more smooth finish; 15 oz canned beets, drained (or 8 oz fully cooked and cooled beets); 3 tbsp tahini paste; 1 small garlic clove; Juice of 1/2 lemon, more if needed; Kosher salt; 1/2 tsp each cumin, coriander, and sumac (optional); 2 ice cubes, more if needed; Extra virgin olive oil (I used Early Harvest Greek extra Virgin Olive Oil; Garnish (optional): feta cheese and parsley; Pita bread wedges or homemade pita chips; Veggies to dip