Broccoli Steak with Beetroot Hummus
Ingredients
- 1 large broccoli
- 3 beetroots
- 400g chickpeas (+ some liquid)
- 4 tbsp tahini
- 1 tbsp cumin
- 1 lemon
- 2 garlic cloves
- 2 ice cubes
- 1 tbsp balsamic vinegar
- 1 tsp red chilli
- 2 tbsp fresh parsley
- 1 tsp agave (optional)
- Salt
- Pepper
- Extra Virgin Olive Oil
Preparation
Begin with the beetroot by boiling or roasting it until it is knife tender, about 30 minutes, then peel it.
In a blender, add the beetroot, chickpeas, tahini, cumin, garlic, lemon juice, and a splash of chickpea water, then blend to combine.
Add the ice cubes one by one while the machine is running, season with salt, and blend until creamy and smooth, about 10 minutes.
Slice the broccoli into steaks; you should get two and can serve the remaining florets on the side if desired.
Warm a good amount of olive oil in a frying pan, sear the broccoli steaks on both sides with seasoning until golden brown and tender, about 5 minutes, and finish in the oven if required.
For the vinaigrette, whisk together 3 tablespoons of extra virgin olive oil, 2 tablespoons of balsamic vinegar, chopped red chili, parsley, and agave, then season to taste, adjusting acidity and spice as necessary.
To serve, spread the hummus in the center of a plate, place the broccoli steaks on top, drizzle with the vinaigrette, and serve with flatbread and salad if desired.
