Peel and thinly slice the garlic cloves. Set them to one side. Peel and finely chop the onion.

Place a large pan on a medium heat for a few mins. When warm, Add 1 tbsp olive oil and the sliced garlic cloves with a pinch of salt. Fry on a medium heat for 1-2 mins, stirring, till the garlic is golden. Tip the garlic, along with the oil into a small bowl.

Place the pan back on the heat and pour in 1 tbsp oil. Add the onion with a pinch of salt and fry, stirring often, for 6 mins till softened.

While the onion fries, trim the beetroot (no need to peel) and finely chop it (beetroot likes to stain everything purple, so chop it onto a plate or board you can wash straight away, and protect your clothes with an apron). Scrub and chop the potatoes into 2cm chunks. Fill and boil your kettle.

Add 2 tsp ground cumin. Fry, stirring for 1 min. Add the beetroot and potato into the pan and stir. Pour in 1 ltr boiling water and pop on the lid. Simmer for 35 mins till the beetroot is tender when pierced with a knife.

While the soup simmers, zest the lemon and juice 1 half. When the soup is cooked, add the tahini. Blend till really smooth with a stick blender, or whizz the soup in batches in a blender.

Stir in the lemon zest and juice. Taste and add more lemon, salt or pepper if you think it needs it. Ladle the soup into warm bowls and top with the crispy garlic, along with its oil, and sprinkle ½ tbsp dukkah over each bowl to serve.