Quarter the beetroot and wrap the pieces in aluminium foil. Also wrap the unpeeled garlic cloves in another piece of foil.

Place them on a baking tray and bake in a preheated 180 C oven for 45 mins, or until a knife inserted into a piece of beetroot is tender. Let them both cool slightly.

Toast the sesame seeds in a hot dry pan until they pop and lightly brown.

Squeeze out the garlic cloves into a blender jar. Add the beets, cooked chickpeas, sesame seeds, miso paste, and a little salt. Blend to a smooth hummus consistency using ice cubes to help this along.

Add the zest and juice of a lemon and blend again. Taste and adjust seasoning.

Once you’re happy with the taste and consistency, decant onto a plate and serve with a drizzle of olive oil and a scattering of sesame seeds.