1.Preheat the oven to 180°C.
2.Chop the cauliflower into florets and place on a baking tray. Pour over the turmeric
3.Prepare the beetroot and put the sprouts and beetroot onto another baking tray. Lightly pour over some olive oil and season.
4.Place into the oven to roast for 45 minutes.
5.While the veg is cooking, mix the tahini with the lemon juice and 1 tbs of cold water. Mix thoroughly until you have a light paste. Add more water if it gets to thick.
6.When the veg is cooked, plate up the hummus to create a nice base - half a pot for each plate. Top with the veg and the tahini dressing.