Hummus made entirely from chickpeas is one of the great loves of my life, but even I recognise the need to change things up a little from time to time. This recipe is the answer. Not only do you get a new flavour, the colour is incredible too. A dish of this beetroot hummus looks stunning alongside a plate of raw vegetables and will keep you going while you wait for lunch, ideally with a glass of champagne. Note that this is good made with carrotsas well. My friend Henry Witheridge – another great gardener – recently introduced me to split-pea hummus too. Another exciting addition to the hummus repertoire.