Broccoli Hummus
Appetizers • Author's
Description
Broccoli raab is noticeably different from the similarly named vegetable—it has a sharp and vibrant flavor. It should be blanched carefully to preserve the integrity of the fibers. Recipe from a popular American restaurant.
Ingredients
- Broccoli 20 oz
- Tahini 5 oz
- Olive Oil 0 fl oz
- Meyer Lemon Juice 0 fl oz
- Soy Sauce 0 fl oz
- Toasted Sesame 0 oz
- Courgette 0 oz
- Fresh basil leaves 0 fl oz
- Peanut Sprouts 0 oz
- Mild Chili Spice to taste
- Sesame bun 0 oz
- Orange zest to taste
- Cilantro to taste
- Mint to taste
Step-by-Step Guide
Step 1
Break the broccoli into florets and place them in boiling salted water for 2–3 minutes. Then transfer the broccoli to ice water to prevent the florets from overcooking and to retain their color.
Step 2
Dry the florets and place them in a blender. Add tahini paste, olive oil, lemon juice, and soy sauce, then blend until smooth.
Step 3
In a separate bowl, slice the zucchini into thin strips, add sesame sauce, and mix together with finely chopped cilantro and mint.
Step 4
Transfer the prepared hummus to a plate and create a small indentation in the center. Place the zucchini in the indentation. Drizzle basil oil around the edges of the hummus, and sprinkle the dish with sesame seeds, roasted chili with peanuts, and lime zest.
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