1. Start by adding your peeled carrots, chopped into 2cm chunks, into a pot of cold water. Salt the water to taste, and cook on high until the carrots are soft. If you are making this on Christmas day, you can just throw the carrot chunks in with your roast potatoes to cook until soft.
2. In another pot, cover your chickpeas in boiling water and add the pinch of bicarb. Boil for 10 minutes, before straining and running under cold water to cool down.
3. While the chickpeas cook, prepare your crudités. Cut your tomatoes into bite-sized pieces, peel and halve your carrots and snap peas etc.
4. Next, skewer your halved mushrooms onto cocktail skewers, and set them aside.
5. Next make your basic hummus. Blend your garlic and your lemon juice together until fine, using a food processor, nutribullet or stick blender.
6. Add the tahini and 3Tbsp iced water to the mixture and blend until combined, light and fluffy. If your tahini was quite thick, you may need to add a tablespoon or 2 of extra iced water until you reach the consistency of pouring cream.
7. Add the chickpeas and blend until very smooth, about 1-2 minutes, adding more water as needed to help the blending process (try to add as little as possible). Season the hummus with salt to taste.
8. Spoon out half the hummus, and to the remaining half add the soft, drained carrots. Blend until smooth and add more salt and extra lemon juice as required. Spoon the carrot hummus into a serving bowl, sprinkle with smoked chili flakes and rainbow cress and set aside.
9. Add the remaining hummus to the blending jug, and add the precooked beets. Blend until smooth and add more salt and extra lemon juice as required. Spoon the beet hummus into a serving bowl and set aside.
10. Heat a frying pan over high heat. While the pan heats, finely grate the garlic into the olive oil and add a pinch of salt and pepper.
11. Brush the mushrooms with the garlic oil and fry on all sides, basting as needed, until golden and cooked through. Have a taste (best part of being the chef) and add more salt and pepper if need be.
12. Assemble your platter, swirling the veg and crisps to make everything look extra yum and festive.

Happy cooking!