Broccoli Hummus
4 servings
15 minutes
Broccoli raab is noticeably different from the cabbage of the same name - its taste is sharp and ringing. It must be blanched carefully so that the fibers remain intact. Recipe from the Redbox restaurant.
1
Break the broccoli into florets and send them to 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.
- Broccoli rabe (rapini): 600 g
- Chili pepper: to taste
2
Dry the florets and place them in a blender. Add tahini paste, olive oil, lemon juice, soy sauce and blend.
- Broccoli rabe (rapini): 600 g
- Tahini: 150 g
- Olive oil: 60 ml
- Lemon juice: 20 ml
- Soy sauce: 35 ml
3
In a separate bowl, slice the zucchini into thin strips, add sesame sauce, and mix with finely chopped cilantro and mint.
- Courgette: 20 g
- Sesame sauce: 10 g
- Cilantro: to taste
- Mint: to taste
4
Place the ready hummus in a plate and make a small indentation in the center. Add zucchini to it. Drizzle green basil oil around the hummus and sprinkle the dish with sesame seeds, fried chili with peanuts, and lime zest.
- Courgette: 20 g
- Basil oil: 5 ml
- Sesame seeds: 2 g
- Peanuts: 5 g
- Chili pepper: to taste
- Lime zest: to taste
