It’s a recipe for a tasty, nutritious ginger-beet hummus.

I’m so excited because I just finished a beautiful new vegan recipe creation. Do you want to hear it? It’s a recipe for a tasty, nutritious ginger-beet hummus. First wash and drain chickpeas from a can. To a food processor, add 140 grams (1 cup) of cooked beets, 60 milliliters (1/4 cup) of olive oil, 15 grams (1 tablespoon) of tahini, 5 centimeters (2 inches) of fresh ginger, a clove of garlic, juice from 1/4 of a lemon squeezed, 1.5 grams (1/2 teaspoon) of cumin and ginger powder each, and salt and pepper. Pulse everything together, ensuring all the ingredients are blended well. Pour the hummus into a bowl and garnish it with olive oil and grated ginger. This can be stored in the refrigerator for up to a week.