Roast the beet: preheat oven to 400F. Drizzle beet in oil and wrap in foil; place on baking sheet. Roast until tender when pierced with knife, about 40-60 min.
Open foil, peel beet.
In a food processor, puree togther chickpeas, garlic, lemon juice, salt, and cayenne pepper until smooth. Add in roasted beet.
With the motor still running, slowly add 1/2 cup extra virgin olive oil. Season to taste with salt and pepper. The recipe is very forgiving- use more beets, less olive oil, more cayenne according to preference.