If using pre-cooked beetroot, peel and roughly chop the 2 medium beetroots into 1–2 cm pieces. If roasting raw beetroot, preheat oven to 200°C (400°F), wrap whole trimmed beets in foil with a splash of water and roast for 45–60 minutes until tender, then cool, peel and chop.

Combine ingredients

In a food processor add the chopped beetroot, 1 cup drained chickpeas, 3 tbs tahini, 2 tbs lemon juice, 1 clove garlic (peeled), 0.5 tsp ground cumin, 0.25 tsp smoked paprika, 1 tsp salt and 0.25 tsp black pepper.

Process to smooth

Pulse the processor to break down the mixture, then run continuously. With the motor running, drizzle in 2 tbs extra-virgin olive oil and 2 tbs cold water or reserved chickpea liquid to loosen the mixture. Scrape down the sides and process until very smooth, stopping to taste for seasoning.

Adjust seasoning & texture

If too thick, add additional chickpea liquid or water 1 tsp at a time until desired consistency. Adjust salt, lemon and cumin to taste. Transfer houmous to a shallow serving bowl and smooth the surface with the back of a spoon.

Grilled lemon & garnish

Preheat a small grill pan or skillet over medium-high heat.

Cut the large lemon in half crosswise. Lightly brush the cut surfaces with 1 tsp olive oil. Place lemons cut-side down on the hot pan and grill for 2–3 minutes until charred in spots and slightly softened. Remove from heat and set aside.

When houmous is plated, drizzle 1 tbs extra-virgin olive oil over the surface, nestle the grilled lemon half(s) alongside, and finish with a sprinkle of toasted sesame seeds or dukkah and the micro herbs or chopped parsley if using.

Toast

Heat a griddle or skillet over medium heat (or preheat a toaster/oven). Brush both sides of each bread slice lightly with 1 tbs olive oil (or spread softened vegan butter) and place on the hot surface.

Toast for 1–2 minutes per side until golden and crisp with good char marks. Remove and while still warm, scatter a pinch of sea salt flakes over each slice.

Cut toast into triangles or leave as whole slices for serving. Serve immediately with beetroot houmous and grilled lemon.