Blend the hummus base

• Add the chickpeas, tahini, lemon juice, garlic, cumin and salt to the food processor.
• Blend until the mixture becomes a thick, smooth paste, scraping down the sides as needed.
• With the processor running, drizzle in the olive oil and then the ice water until light and creamy.

Split into two flavors

• Divide the hummus base between two bowls.
• Blend the roasted red peppers into one half and the cooked beet into the other until evenly colored.

Store for the week

• Spoon each flavor into airtight containers and smooth the tops.
• Drizzle with a little olive oil and refrigerate until ready to use.