Broccoli Steak with Beetroot Hummus
Serves
4
Prep Time
10 minutes
Cook Time
30 minutes
Ingredients
For the beetroot hummus:
8.8 oz (250 g) cooked beets
14 oz (400 g) canned chickpeas (retain some liquid)
4 tbsp tahini
1 tbsp ground cumin
juice of 1 lemon
2 cloves garlic
8.8 oz (250 g) cooked beets
14 oz (400 g) canned chickpeas (retain some liquid)
4 tbsp tahini
1 tbsp ground cumin
juice of 1 lemon
2 cloves garlic
For the broccoli steaks:
1 large broccoli, cut into 4 steaks
1 large broccoli, cut into 4 steaks
For the vinaigrette:
1 tsp red chili, finely chopped
2 tbsp fresh parsley, chopped
1 tsp agave syrup
1 tsp red chili, finely chopped
2 tbsp fresh parsley, chopped
1 tsp agave syrup
Nutrition
(Per Serving)
Calories
342
Fats
14 g
Protein
14 g
Carbs
40 g
Instructions
- Prepare beetroot hummus by blending beets, chickpeas, tahini, cumin, lemon juice, garlic, and splash of chickpea liquid in food processor until smooth. Season with salt.
- Heat 1 tablespoon olive oil in frying pan over medium-high heat. Sear broccoli steaks on each side for 5 minutes until tender and golden. Season with salt and pepper.
- For vinaigrette, whisk together 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, chili, parsley, and agave syrup. Season to taste with salt and pepper.
- To serve, spread hummus on plate, top with broccoli steaks, and drizzle over vinaigrette.