Chop beetroot into smaller pieces (we used pre-cooked beetroot but you could roast your own or use tinned) and drain chickpeas
Blend together the beetroot, chickpeas, lemon juice, ricotta, garlic, tahini, salt and pepper, in a food processor or blender until smooth. You may need to do this in batches or add a dash of water depending on your blender.
Transfer hummus to a shallow bowl. Top with mint and chia seeds and a drizzle of olive oil.
Serve as a dip with fresh bread, or cut fresh vegies.
NOTE: you can make the hummus up to 4 days ahead, if stored chilled in an airtight container.