Start by peeling and dicing two medium-sized beets, then steam or roast them for about 20 minutes until they're tender.

In a food processor, combine the cooked beets, one can of drained chickpeas, two tablespoons of tahini, two cloves of garlic, the juice of one lemon, and a generous drizzle of olive oil. Pulse until the mixture is smooth and creamy, adjusting the consistency with water as needed.

Taste your Bloody Beet Hummus and season it with salt and pepper to your liking. If you prefer a little more zing, add an extra squeeze of lemon juice. Blend again to incorporate the flavors fully.

Place the hummus into a decorative serving bowl, creating a slight dip in the center for the cheese web.

For the cheese web, soften four ounces of cream cheese in the microwave for about 15-20 seconds until it’s spreadable. Spread the cream cheese over the surface of the hummus in a spider web pattern.

Sprinkle shredded mozzarella or vegan cheese over the cream cheese for that spooky effect, ensuring it’s evenly distributed across the top.

To make your creation even spookier, use sliced olives to replicate spiders, placing them on the hummus. A sprinkle of paprika on the hummus can enhance the visual appeal while adding a pop of smoky flavor.

Cover the bowl with plastic wrap and refrigerate for about 30 minutes to let the flavors meld and the cheese set slightly.

When ready to serve, arrange your favorite dippers like colorful vegetable sticks or creepy-shaped crackers around the Bloody Beet Hummus with Cheese Web.