Whole roasted broccoli with bean hummus and sumac butter

Step 1/4

• 1 broccoli
• 200 g canned white beans
• 2 tbsp olive oil
• 1 tsp ground coriander
• Pul Biber (ground Aleppo pepper)
• salt
• pepper

• oven
• cutting board
• knife
• bowl
• baking sheet

Preheat oven to 200 °C/390 °F (fan). Trim stem of the broccoli. In a bowl, toss half the cooked beans with half the olive oil, ground coriander, chili flakes, salt, and pepper. Place broccoli on a baking sheet, drizzle with remaining olive oil, and rub with salt. Scatter the seasoned beans around it and roast everything for approx. 25–30 min., until the broccoli is tender and browned, and the beans are crisp.

Step 2/4

• 1 lemon
• 1 clove garlic
• 200 g canned white beans
• 2½ tbsp tahini
• 2 tbsp aquafaba

• fine grater
• citrus press
• blender

Zest and juice lemon. Peel half the garlic. Add remaining beans to a blender with tahini, garlic, aquafaba (or cold water), and some salt. Blend into a smooth, creamy hummus. If it’s too thick, add more aquafaba or water. Season with salt and lemon juice to taste.

Step 3/4

• 1 clove garlic
• 3 tbsp unsalted butter
• 1½ tsp sumac

• saucepan (small)

Peel and finely chop remaining garlic. Melt butter in a small saucepan over medium heat, stirring constantly, until it turns golden brown and smells nutty, for approx. 2–3 min. Remove from heat, stir in garlic, lemon zest, ground sumac, and a pinch of salt. Let steep for approx. 2 min.

Step 4/4

• sesame seed (toasted, for garnish)

• plate (large)

Spread hummus on a large serving plate. Place roasted broccoli on top, drizzle with warm sumac butter, and sprinkle with crispy beans. Garnish with lemon zest and toasted sesame seeds, if desired.

Enjoy your meal!