This is a really cool thing to do with hummus – make a basic hummus and then vary it! You have one third basic hummus, turn a third of it into a roasted carrot hummus, and another third into a pink sweet beetroot and olive oil hummus. Dave’s youngest daughter, Izzy, is a serious fan of hummus – she calls it ‘butter’! Her favourite is beetroot hummus. If you make these, let us know your favourite on twitter.

Method:

Preheat your oven to 200C/180C fan/gas 6. Cut your carrots into bite-size pieces and put them at one end of a baking tray. Sprinkle with salt and drizzle with a little of the oil.

Remove the dirt from the beetroot, top and tail, then scrub the skin, but don’t peel. Roughly chop your beetroot into bite-size pieces, then put them at the other end of the same baking tray and similarly sprinkle with salt and drizzle with a little oil. Keep the beetroot and carrot separate, though – you don’t want the colours to merge. Put the baking tray into the preheated oven for 20–30 minutes, or until the veg are well roasted and slightly charred around the edges.

Peel the garlic, drain and rinse the chickpeas, then put into a food processor together with the rest of the basic hummus ingredients. Blend for about 3 minutes, until pretty smooth. This is your main batch of really tasty standard-issue hummus. Taste and season with more salt and pepper if you think it needs it. Divide into 3 equal batches and leave one of the batches aside – this will be your basic hummus.

Once the carrots and beetroot are roasted, take them out of the oven. Put the second batch of hummus into the food processor with the roasted carrots and 2 tablespoons of olive oil, and blend until smooth. Remove and clean out the food processor.

Finally, put the third batch of hummus into the food processor together with the roasted beetroot and 2 tablespoons of olive oil, and blend until smooth.