Serves 2
Directions
- 1Begin with your beetroot. Either boil/roast until knife tender (around 30mins), then peel.
- 2Add the beetroot, chickpeas, tahini, cumin, garlic, lemon juice, cumin + splash of chickpea water. Begin blending to combine.
- 3Add the ice cubes one by one whilst the machine runs. Season with salt + blend until creamy/smooth (10min).
- 4For the broccoli, slice into steaks (you should get 2). You can serve the rest of the florets on the side if you like.
- 5Warm 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.
- 6For the vinaigrette, whisk together 3 tbsp evo, 2 tbsp balsamic vinegar, chopped chilli, parsley + agave. Season to taste, adjusting acidity / spice as necessary.
- 7To 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
- 2 3 beetroots
- 500 g jarred chickpeas
- 1 2 tbsp chickpea liquid
- 4 tbsp tahini
- 1 tsp cumin
- 1 lemon
- 2 garlic cloves
- 2 ice cubes
- 1 tbsp balsamic vinegar
- 1 tsp red chilli
- 2 tbsp fresh parsley
- 1 tsp agave
- Salt
- Pepper
- 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.
- Adjust acidity/spice of vinaigrette to taste.
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