Preheat the oven to 400°F.

Place the beet on a sheet of foil. Drizzle generously with olive oil and sprinkle with salt. Wrap the beet in the foil, place on a baking sheet, and roast for 35 to 50 minutes, or until fork-tender.

Remove the beet from the oven, remove the foil, and set aside to cool. When cool enough to handle, peel off the skin. I like to hold it under running water and slide the skin off with my hands. Roughly chop the beet.

In a food processor, place the roasted beet, chickpeas, tahini, olive oil, lemon juice, garlic, coriander, cumin, salt, and water. Process until very smooth, adding more water as needed to reach your desired consistency. Season to taste.

Transfer to a serving dish and drizzle with olive oil. Garnish with sesame seeds, lemon zest, and parsley. Serve with warm pita and veggies.