Tina Wasserman has no idea how much she has changed my life. Her famous Beet Hummus recipe is nearly always in my heart and in my home because it's my new favorite food!
If I ever meet Tina in person I will thank her and tell her the following:
1) Heating up the home-cooked or canned chickpeas really helps get a smoother hummus, mixed with the tahini before adding the other ingredients.
2) People in the Middle East don't consider hummus a dip. It's a food, eaten at room temp or slightly warm, NEVER cold. I eat it with a spoon.
3) Cooking my own chickpeas is cheap and easy, especially in a slow cooker, for immediate use or frozen and heated later for making hummus.
4) Canned beets have almost the same nutritional value as fresh, and they are harvested much smaller to fit in a can, which means they also taste better.
5) Use of a high-speed blender such as a VitaMix or BlendTec will result in a smoother hummus, in my experience.