Start by preparing your chickpeas. If you're in a pinch you can always use canned chickpeas (drain and rinse), but I really find that cooking dried chickpeas makes a huge difference in flavor. I usually make them in my Instant Pot.
Wash your beet really well, poke a few holes in it with a fork, remove the stem, toss in a little olive oil, and wrap in aluminum foil. Roast in the oven at 375° for 45 minutes, until soft. Remove from the oven to let cool. Once it has cooled, peel off the outer layer and place the beet in your food processor with the 2 Tbsp cool water and process until you've reached a puree.
Add your remaining hummus ingredients to the food processor and process until creamy. You can add an extra 1/2 Tbsp olive oil at a time if you want an even creamier consistency.
Transfer to a small serving bowl, garnish with lemon zest, and serve with your favorite fresh veggies!