Beet & Ricotta Hummus
Preheat oven to 425°F. 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 the beet, 60-70 minutes. Let sit until cool enough to handle. Meanwhile, process chickpeas, tahini, lemon juice, ricotta, garlic, salt, pepper, coriander, & about 2 tbs olive oil in a food processor until smooth. Using a paper towel, rub beet to remove skin. Trim root end & cut beet into 8 pieces; add to food processor. Process until mixture is smooth, about 2 minutes. Taste and season with salt, if needed. Transfer hummus to shallow bowl and top with mint & poppy seeds. Drizzle with oil.