Preheat oven to 350°F, Wash, trim and peel the beet. Cut into quarters and brush the beet with olive oil, wrap in aluminum foil and roast for 45 minutes or until soft enough that a knife runs easily through the middle.  Remove from oven, quarter and let cool.

Drain and rinse the chickpeas from the can. Use your fingers to gently rub the outer skins off of the peas and discard. This is an optional step that can be a tedious process but it really makes a difference in the creaminess level of the hummus.

Place the beet pieces quarters in a food processor. Add the chickpeas, tahini, olive oil,  lemon juice, garlic cloves, and puree.

Add the salt and pulse. Add the rest of the olive oil a steady stream while pulsing the mixture until smooth.

Add more salt and pepper for seasoning and to taste.

If the mixture is too thick add some water a teaspoon at a time until the mixture smoothes out.