Step 1: Preheat the oven to 200°C (Gas mark 4/400°F). Scrub the carrots under running water. Top and tail them then cut into short sticks, leaving the skins on.
Step 2: Place the carrots in a roasting tray with the garlic clove (still in its papery skin) and the olive oil. Shake the tin to completely coat the carrots and garlic.
Step 3: Pop in the oven to roast for 20-25 minutes until the carrots are golden and cooked through. Once the carrots are ready, take out of the oven and leave to cool.
Step 4: Drain the tin of chickpeas and tip half of them into a blender (reserve the other half for the beetroot hummus). Squeeze the clove of garlic out of its skin and into the blender with the chickpeas. Add the roasted carrots, ground cumin and orange juice. Blend all of the ingredients together until you have a hummus consistency.
Step 5: Tip into a bowl, cover and store in the fridge then clean the blender ready to make the next dip.
Step 6: Roughly chop the beetroot and tip into the blender with the remaining chickpeas, peeled garlic clove, cumin, olive oil and lemon juice.
Step 7: Blend all of the ingredients together until you have a hummus consistency. Tip into a bowl, cover and store in the fridge then clean the blender ready to make the last dip.
Step 8: Pour the frozen peas into a saucepan with the mint sprigs. Cover with boiling water and cook for 1-2 minutes until tender.
Step 9: Tip into a colander to drain, then cool down under a tap of cold running water. Drain well, then remove the mint sprigs.
Step 10: Strip the mint leaves from the stems and add to the blender with the peas, yogurt and lemon juice. Blend all of the ingredients together until smooth. Tip into a bowl, cover and store in the fridge until ready to serve.