Hummus and ketchup of beets, that is variants colored for two foods that are usually prepared with other ingredients. Typical of the Mediterranean regions, beet is in fact a plant that lends itself well in the kitchen for uses that probably few can imagine.

Bread unleavened and not only

Origin of the Middle Eastern tradition, hummus is a sauce based on chickpeas and sesame, flavored with olive oil, garlic, lemon, paprika, cumin and chopped parsley. It represents a typical recipe Lebanese, spread over the centuries also in Syria, Jordan, Israel and Palestine, where it is usually consumed together with focaccia unleavened bread. So it contains neither eggs nor dairy products and therefore it is a sauce suitable for any kind of food, including vegetarian and vegan. And the same goes for the beet hummus.

Beetroot hummus

To prepare it you need to get: 400 grams of precooked beet, 200 grams of chickpeas, two tablespoons of sauce tahina (derivative of white sesame seeds), lemon juice, salt, minced parsley, a clove of garlic and olive oil. First you need to start from the preparation of tahina (if you do not decide to buy this ingredient ready). 120 grams of sesame seeds are poured into a pan, in which it is necessary to toast them for a few minutes with at least two teaspoons of sesame seed oil, keeping the heat to a minimum and stirring constantly to prevent them from turning dark. It puts everything in one mixer, blend and finally add another bit of oil along with a pinch of salt. At this point you continue to blend until you get one creamy sauce and the game is done: you can then move on to the actual creation of the hummus. It is a very simple and quick recipe. In a saucepan with high sides pour the beetroot cut into pieces, chickpeas, clove of garlic, olive oil, a little lemon juice, two tablespoons of tahina and reduce everything in cream with an immersion blender. If the preparation is not of the desired consistency, you can add a few tablespoons of water. Before serving, finally, do not forget to season with a handful of chopped parsley, thus obtaining an ideal hummus to spread on toast, Perhaps accompanied with some fresh spreadable cheese.

Ketchup without tomato

Quick and easy is also the recipe for a home-made ketchup made from beets. Ingredients: 200 grams of precooked beets, an onion, a clove of garlic, a teaspoon of agave syrup (but also the honey), a pinch of cinnamon, a teaspoon of apple vinegar and aromatic herbs, as needed, such as thyme or chopped sage. In a mixer the beets are blended with the rest of the ingredients and some aromatic herbs are added at the end. For those who prefer a sauce with spicy notes, you can add to the recipe, instead of thyme or sage, chili pepper or a few drops of Tabasco. The beet ketchup, an ideal accompaniment for many courses, is certainly to try with potato patties or, especially for vegan cuisine lovers, also with lentil burger and cous cous.