Preheat the oven to 400 °F. Line a baking sheet with parchment paper or a silicone mat. Wash, peel and cut the beet into quarters, toss with avocado oil or another cooking oil and place on the baking sheet. Roast for 30 minutes.
Add a clove of garlic (unpeeled) to the baking sheet for an additional 15 minutes, until the garlic and beets are fork tender. Set aside to allow to cool slightly then peel the garlic.
Add the tahini, lemon juice, olive oil, 1 tablespoon of water, salt and pepper to the bowl of a food processor. Blend for about a minute until combined and creamy.
Add the chickpeas, beets and garlic and process for 1 minute. Stop and scrape down the edges of the bowl. Repeat 2-3 additional times until smooth and creamy. If the hummus seems too thick, add water 1 tablespoon at a time and pulse until desired consistency is reached.
Taste and add additional salt and pepper as needed.
Chill in the refrigerator until ready to serve. Serve with fresh vegetables, crackers or tortilla chips.
Notes
LeftoversStore leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.