1 baseball-sized red beet,
1 can (15½-ounce) chickpeas, rinsed, drained
⅓ cup tahini, well mixed
¼ cup lemon juice
¼ cup ricotta
1 garlic clove, finely grated or smashed to a paste with flat side of knife on cutting board
1 teaspoon (or more) salt
1 teaspoon (or more) black pepper
¼ teaspoon ground coriander
Poppy seeds, and olive oil (for serving)
Preheat oven to 425°. Wrap beet tightly in foil and place on a foil-lined rimmed baking sheet. Roast until the tines of a fork slide easily into the center of beet, 60–70 minutes. Let sit until cool enough to handle.
Meanwhile, process chickpeas, tahini, lemon juice, ricotta, garlic, salt, pepper, and coriander in a food processor until smooth.
Using a paper towel, rub beet to remove skin (it should slip off easily).
Blend about 2 minutes. Taste and season with salt, if needed.
Transfer hummus to a shallow bowl. Top with poppy seeds and drizzle with oil.
Hummus can be made 4 days ahead in an airtight container and chill.