Preheat oven to 350°F

Wash, trim, and peel the beet.

Cut into quarters. Brush with olive oil, wrap in aluminum foil, and roast for 45 min or until soft enough that a knife runs easily through the middle.

Remove from oven, quarter, and let cool.

Brush garlic cloves with olive oil. Wrap in aluminum foil and roast with the beet until softened.

While beet and garlic are roasting, 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 garlic, chickpeas, tahini lemon juice, half the olive oil, and puree.

Pulse in the tarragon.

Add the rest of the olive oil to a steady stream while pulsing the mixture until smooth.

Season with salt & pepper to taste.

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