Preheat your oven to 400°F (200°C). Wrap the beet in aluminum foil and place it on a baking sheet. Roast for about 45-60 minutes, or until tender when pierced with a fork. Let it cool slightly, peel off the skin, and chop into quarters.
In your blender or food processor, combine the roasted beet, chickpeas, aquafaba (or water), tahini, lemon juice, garlic, smoked paprika, and salt.
Blend the mixture on high until it reaches a smooth and creamy consistency. If too thick, add additional aquafaba or water, one tablespoon at a time.
Taste the hummus and adjust seasoning with additional salt, pepper, or lemon juice as per your preference. Blend again briefly to combine.
Transfer the hummus to a serving bowl. Drizzle with olive oil and sprinkle with additional smoked paprika for garnish. Serve with fresh veggies, pita chips, or as a spread.
