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Begin with your beetroot. Either boil or roast until knife tender (around 30 minutes), then peel.
Add the beetroot, chickpeas, tahini, cumin, garlic, lemon juice, cumin and splash of chickpea water. Begin blending to combine.
Add the ice cubes one by one whilst the machine runs. Season with salt and blend until creamy and smooth (10 minutes).
For the broccoli, slice into steaks (you should get 2). You can serve the rest of the florets on the side if you like.
Warm a good glug of olive oil in a frying pan. Sear the steaks on either side, seasoning well, until golden, brown and tender (5 minutes). Finish in oven if required.
For the vinaigrette, whisk together 3 tbsp olive oil, 2 tbsp balsamic vinegar, chopped chilli, parsley and agave. Season to taste, adjusting acidity and spice as necessary.
To serve, spread the hummus in the centre of a plate. Place broccoli steaks on top, then drizzle with the vinaigrette. Serve with flatbread and salad if you like.