Beetroot Hummus

For preparation, place the cooked beetroot, drained chickpeas, tahini, lemon juice, salt, and pepper into a food processor (or high-speed blender). Begin blending the mixture.

Continuously add the 2 tablespoons of olive oil. When the hummus starts to become creamy but is still a bit thick, add 3-4 ice cubes; this will make it even creamier.

Blend until completely smooth and uniform. If it's too thick, add 1-2 tablespoons of water or liquid from the canned chickpeas.