1Begin with your beetroot. Either boil/roast until knife tender (around 30mins), then peel.
2Begin with your beetroot. Either boil/roast until knife tender (around 30mins), then peel.
3Begin with your beetroot. Either boil/roast until knife tender (around 30mins), then peel.
4Add the beetroot, chickpeas, tahini, cumin, garlic, lemon juice, cumin + splash of chickpea water. Begin blending to combine.
5Add the beetroot, chickpeas, tahini, cumin, garlic, lemon juice, cumin + splash of chickpea water. Begin blending to combine.
6Add the beetroot, chickpeas, tahini, cumin, garlic, lemon juice, cumin + splash of chickpea water. Begin blending to combine.
7Add the ice cubes one by one whilst the machine runs. Season with salt + blend until creamy/smooth (10min).
8Add the ice cubes one by one whilst the machine runs. Season with salt + blend until creamy/smooth (10min).
9Add the ice cubes one by one whilst the machine runs. Season with salt + blend until creamy/smooth (10min).
10For the broccoli, slice into steaks (you should get 2). You can serve the rest of the florets on the side if you like.
11For the broccoli, slice into steaks (you should get 2). You can serve the rest of the florets on the side if you like.
12For the broccoli, slice into steaks (you should get 2). You can serve the rest of the florets on the side if you like.
13Warm a good glug of olive oil in a frying pan. Sear the steaks on either side, seasoning well, until golden, brown + tender (5 min). Finish in oven if required.
14Warm a good glug of olive oil in a frying pan. Sear the steaks on either side, seasoning well, until golden, brown + tender (5 min). Finish in oven if required.
15Warm a good glug of olive oil in a frying pan. Sear the steaks on either side, seasoning well, until golden, brown + tender (5 min). Finish in oven if required.
16For the vinaigrette, whisk together 3 tbsp evo, 2 tbsp balsamic vinegar, chopped chilli, parsley + agave. Season to taste, adjusting acidity / spice as necessary.
17For the vinaigrette, whisk together 3 tbsp evo, 2 tbsp balsamic vinegar, chopped chilli, parsley + agave. Season to taste, adjusting acidity / spice as necessary.
18For the vinaigrette, whisk together 3 tbsp evo, 2 tbsp balsamic vinegar, chopped chilli, parsley + agave. Season to taste, adjusting acidity / spice as necessary.
19To serve, spread the hummus in the centre of a plate. Place broccoli steaks on top, then drizzle with the vinaigrette. Serve with flatbread + salad if you like - enjoy!
20To serve, spread the hummus in the centre of a plate. Place broccoli steaks on top, then drizzle with the vinaigrette. Serve with flatbread + salad if you like - enjoy!
21To serve, spread the hummus in the centre of a plate. Place broccoli steaks on top, then drizzle with the vinaigrette. Serve with flatbread + salad if you like - enjoy!
Ingredients
1 large broccoli
1 large broccoli
1 large broccoli
2 3 beetroots
2 3 beetroots
2 3 beetroots
500 g jarred chickpeas
500 g jarred chickpeas
500 g jarred chickpeas
1 2 tbsp chickpea liquid
1 2 tbsp chickpea liquid
1 2 tbsp chickpea liquid
4 tbsp tahini
4 tbsp tahini
4 tbsp tahini
1 tsp cumin
1 tsp cumin
1 tsp cumin
1 lemon
1 lemon
1 lemon
2 garlic cloves
2 garlic cloves
2 garlic cloves
2 ice cubes
2 ice cubes
2 ice cubes
1 tbsp balsamic vinegar
1 tbsp balsamic vinegar
1 tbsp balsamic vinegar
1 tsp red chilli
1 tsp red chilli
1 tsp red chilli
2 tbsp fresh parsley
2 tbsp fresh parsley
2 tbsp fresh parsley
1 tsp agave
1 tsp agave
1 tsp agave
Salt
Salt
Salt
Pepper
Pepper
Pepper
Extra Virgin Olive Oil
Extra Virgin Olive Oil
Extra Virgin Olive Oil
Equipment
frying panovenblenderwhisk
Tips
Add ice cubes one by one whilst blending hummus for a creamy/smooth texture.
Finish broccoli steaks in oven if required to get them tender.