Beet-Horseradish Hummus and Smoky Lemon Hummus

This recipe makes two bowls of flavorful hummus: smoky lemon hummus and a brilliantly colored beet-horseradish hummus. Unlike the hummus you purchase in the grocery store, there is no added oil in this recipe. The only oil is from the tahini (ground sesame seeds). 
1 large clove garlic or 2 small
1 15 or 16 oz can chickpeas (garbanzo beans)
2 Tbsp tahini
1 fresh lemon, juiced (roughly 1/4 cup)
1/2 tsp cumin
Up to 1/4 cup vegetable broth (or water)
Salt (to taste; you may not need any if you have used vegetable broth)
1/2 tsp horseradish (or more to taste)
1 medium beet, cooked and quartered
For garnishing (optional):
Pine nuts, smoked paprika, chili flakes
TIP #1 – How to Get More Juice from a Lemon
If you take a whole lemon and roll it under your hand on a counter or table (press down firmly), you will soften up the inside of the lemon and yield more lemon juice. 
TIP #2 – Easy Cooked Beets in a Hurry
If you don’t have beets on hand and don’t wish to prepare them, you can often find cooked beets in a grocery store salad bar, where you can buy a very small portion.
Chop garlic in food processor. Add chickpeas, tahini, lemon juice, and cumin. Process until smooth, adding small amounts of vegetable broth or water to thin to desired consistency. Add a small amount of salt to suit your taste. Remove half of the hummus to a small serving bowl. Sprinkle with smoked paprika (just a dusting, it’s strong!), a pinch of chili flakes, and top with pine nuts.
To remaining mixture in food processor, add horseradish and two pieces of the beet. Process and taste to see if the beet and horseradish flavors are as you like them. The hummus should be a brilliant magenta color. Add a little more of either ingredient as needed. Place in bowl and garnish with parsley.
Serve this hummus with lots of colorful vegetables for dipping (cucumber slices, peppers, carrots, celery, etc.), crackers, and olives.