First cook the beetroot in a large pot. Cover with boiling water, add a good pinch of salt (remember salt locks in the nutrients and flavours) and simmer till just tender. That is, when a small knife can glide through the flesh. Drain off the water and cool. (Don't throw away the cooking water, you can use a little for the hummus and put the rest on the asparagus patch - asparagus likes salty water).

Once the beetroot is cool enough to handle rub off the skins and chop roughly. Put into a food processor with the chickpeas, half the lemon juice, olive oil, tahini, cumin, garlic, salt and cayenne pepper. Blitz until smooth adding a little of the beetroot cooking water to make a nice creamy consistency. Adjust the seasoning, adding more lemon juice if needed. Store in an airtight container in the fridge and use within 3–4 days.