Preheat oven to 350°F. Place the beet, olive oil, garlic and onion powder and salt and pepper in a small cast iron skillet or small baking dish and toss together so everything gets coated.
Bake for 35 minutes or until soft and tender. Remove from the oven and let cool completely.
Add the roasted beet, chickpeas, tahini, garlic powder and lemon juice to a blender and pulse until smooth. This will take several minutes and remember to check for consistency, you want it completely smooth.
With the blender on low speed, slowly pour in the olive oil and continue blending until silky and smooth.
Add salt and pepper to taste and blend again as needed.
Serve immediately garnished with optional toppings or refrigerate in an airtight container until ready to serve.
Store any leftovers in an airtight container in the refrigerator for up to a week.If using leftovers from making a batch of roasted beets, simply combine all ingredients in the blender and continue from there.