The night before you intend to make hummus, make the beets. Preheat oven to 400º. Cut off the root and stem from the beet and scrub/wash until clean. Wrap beet in foil and place in oven to roast for an hour. Sit a cooking sheet on the rack below to catch any drip from the roasting beet.
After the beet is roasted, set it in the refrigerator overnight to cool. In the morning, use a food processor or high-speed blender to pureé the beet.
Add all other ingredients to the pureé and blend for 3-5 minutes until fully processed and creamy.
Remove from food processor and chill for at least 4 hours.
Top with lemon zest and parsley and enjoy!