Preheat oven to 425 degrees.
Wash and trim beet. Rub with olive oil and wrap in aluminum foil.
Roast in oven for 45-60 minutes or until beet is tender. Cool completely and chop into chunks.
In a food processor, combine beans, chunks of beets, lemon juice, garlic, cumin, and Tahini. Combine until smooth.
Slowly drizzle in olive oil.
To serve: drizzle the top of the hummus with olive oil and sprinkle with fresh cilantro.