Heat oven to 400° F. Wrap beet in foil and roast in oven for 35 to 45 minutes, until a fork can easily pierce though the center. Remove from oven and allow to cool.

Once beet is cool, peel and quarter it. Place in food processor fitted with S-blade. Pulse 3 to 4 times, until small bits remain.

Add chickpeas, tahini, garlic, lemon zest, salt, and pepper, blend until smooth. Drizzle olive oil through feeding tube while the hummus is being mixed. Taste and adjust seasoning. If hummus is too thick, add a little bit of cold water.

Transfer to airtight container, store refrigerated for up to 1 week.