Put all the ingredients in the Kenwood blender jar and blitz to form a paste. If the mixture is a bit too thick, trickle more cold water through the opening in the lid before blitzing again to get a more homogenous smooth paste. The beetroot will puree and lend its beautiful pink colour to the hummus.

Spoon the hummus onto the serving plate creating a well in the centre.

Drizzle olive oil over the hummus, pour a little extra in the well. Garnish with sesame seeds, pomegranate kernels and half walnut.