Preheat oven to 400. place peeled and quartered beets in foil packet, drizzle with olive oil and season with salt and pepper before closing foil. Place packet on a baking sheet and roast for 30-45 minutes until a fork can pierce through the beets easily.
In a food processor or blender, add the chickpeas, tahini, ricotta, lemon juice, garlic, coriander, and salt & pepper. Process until smooth, 1-2 minutes, adding in a little warm water if necessary to thin the mizture.
Add in the beet chunks and continue blending until hummus is smooth
Transfer to a bowl and top with good olive oil! Serve with crackers, pita chips, carrot sticks, cucumbers and/or mini peppers!