
Looking for a dish that’s both hearty and bursting with color? Try this Broccoli Steak with Beetroot Hummus! The smoky, seared broccoli steaks create the perfect contrast to the creamy, earthy beetroot hummus, while the tangy vinaigrette adds a flavorful kick. This plant-based meal is a showstopper, full of rich flavors and packed with nutrients. Whether you’re preparing a special dinner or looking to enjoy a vibrant, veggie-filled plate, this dish is sure to impress.
Recipe
Serves 4
For the beetroot hummus:
8.8 oz (250g) cooked beets
14 oz. (400g) 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
For the vinaigrette:
1 tsp. red chili, finely chopped
2 tbsp. fresh parsley, chopped
1 tsp. agave syrup (Optional)

How to Prepare
Prepare the beetroot hummus by blending the beets, chickpeas, tahini, cumin, lemon juice, garlic and a splash of chickpea liquid in a food processor until smooth. Season with salt.
Heat 1 tbsp. olive oil in a frying pan over medium-high heat. Sear the broccoli steaks on each side for 5 minutes, until tender and golden. Season with salt and pepper.
For the vinaigrette, whisk together 3 tbsp. olive oil, 2 tbsp. balsamic vinegar, chili, parsley and agave syrup. Season to taste with salt & pepper.
To serve, spread the hummus on a plate, top with broccoli steaks and drizzle over vinaigrette.