Place all hummus ingredients in blender or food processor and pulse for 2-3 minutes until smooth and creamy. Stop several times and use a rubber spatula to scrape the sides to ensure an even consistency. Start with 3/4 tsp. salt and add more to taste. Similarly, add 2 Tbsp. water at first and add 1 more if hummus is still too thick.
Scrape hummus into a serving bowl and top with dill. If desired, top with toasted pine nuts*** and feta as well.
Notes
*Roast beets by wrapping in aluminum foil and placing in oven preheated to 425° F and cooking for 45 mins to 1 hour depending on the size of the beet. Detailed instructions are provided in my recipe for Sautéed Beet Greens with Roasted Beets.** To make hummus extra smooth, remove chickpea skins before blending. My Buffalo Hummus recipe has instructions on how to do this.***To toast pine nuts, place in a small pan over low heat. Stir often for 6-8 minutes until nuts are lightly toasted and smell nutty. You can microwave for 40 seconds to 1 minute instead if desired.