To make the hummus, drain the chickpeas and reserve the liquid. This is called Aquafaba and can be used for many other recipes or as a vegan egg white substitute!

Add the beetroots to a food processor and blitz until it starts to break down into smaller pieces. Add the chickpeas, garlic, tahini, olive oil and lemon juice to the food processor and blitz again. Scrape down the sides, add a little salt and 2 tablespoons of reserved aquafaba.

Blitz again until the hummus starts to turn smooth. Taste for seasoning and add a little more salt or lemon juice if you like. I added about 5 tablespoons of aquafaba to reach the thick consistency that I wanted, but keep adding a little at a time and blitz until you are happy with the consistency and texture. Serve with homemade crackers.

To make the crackers, preheat the oven to 200°C (400°F).

Combine the flour, olive oil, water and salt in a large mixing bowl and stir to combine. The mixture should be a little sticky. Add extra water 1 tablespoon at a time if your mixture is looking too dry.

Tip the dough out onto a floured work bench and knead for about 1 minute. It should have a soft texture. Cut the dough into 8 equal pieces and roll out with a rolling pin into a long oblong shape. It’s ok if they aren’t perfectly shaped - rustic is the name of the game! You can roll them paper thin for a super crisp cracker, or a little more thickly for a cracker with some crunch.

Sprinkle each piece of dough evenly with your chosen toppings and gently roll your rolling pin over the top to make sure they stick to the dough. Transfer to baking trays lined with non-stick baking paper and prick all over with a fork. Optionally, brush with a little extra olive oil or butter.

Bake for 6-8 minutes or until they are golden. Cool on a wire rack and then crack into irregular size pieces. These crackers will keep for up to 2 weeks stored in an air-tight container.