Preheat oven to 425. Wrap beet in foil and place on a foil lined baking sheet. Roast for 60-75 minutes or until a fork pierces the center of the beet with ease. Let cool 20 minutes or until cool enough to handle.
Rub the beet with a paper towel to remove the skin. (should fall off easily). Trim the root end off. Chop the beet into large chunks.
In a food processor, add chickpeas, tahini, lemon juice, ricotta, garlic, salt, pepper, and coriander. Process until smooth.
Add the large beet chunks to the pureed foods. Process again until smooth. 1-2 minutes.
Transfer the beet hummus to a bowl and top with olive oil and a sprinkle of poppy seeds if desired.
Serve with naan, crackers, pretzels, carrots, cucumbers, and/or bagel chips.
Hummus will last for 4 days. Store in airtight container and keep in refrigerator.