In a food processor, combine 1 cup of chopped cooked beets, 1 cup of drained and rinsed chickpeas, 2 tablespoons of tahini, 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 minced garlic clove, and ½ teaspoon of salt. Blend on high speed until smooth and creamy, about 1-2 minutes.

Scoop the vibrant Bloody Beet Hummus into a serving dish, creating a slight well in the center.

In a piping bag, place cream cheese and pipe outward from the center to create a spiderweb design.

Place black olives on top of the hummus to resemble spiders. Optionally add edible spiders for a creepy touch.

Serve alongside crunchy chips, fresh veggie sticks, or pita bread.