Wrap beet loosely in foil and roast until you can easily pierce with a fork, about an hour.
Cool for 10 to 15 minutes and use a paper towel to rub off skin.
Quarter beet and place in food processor with chickpeas, tahini, lemon zest, lemon juice, garlic, cumin, olive oil, salt and pepper. Process with ¼ cup water until smooth and creamy. Add more water, if needed.
Put in bowl, drizzle with extra virgin olive oil and cracked pepper. Serve with pita chips and fresh veggies.
Optional topping, set aside a handful of chickpeas, add butter to a pan and fry for about 5 minutes until lightly browned. You can also use pumpkin seeds, sunflower seeds, etc. for added texture.