Tenderstem^® Broccoli, Black Garlic Whipped Tahini, Chilli Oil, Sesame & Crispy Chickpeas

Method

1. Pat the chickpeas very dry and toss with olive oil, cumin and salt.

2. Roast at 200°C for 25–30 minutes, shaking the tray halfway through. Cook until golden and very crispy.
   

3. Add tahini, black garlic, lemon juice and a pinch of salt to a blender. Blend while slowly adding the ice-cold water.

4. Continue blending until completely smooth, light and creamy.

5. Taste and adjust with lemon and salt.

6. Trim the Tenderstem® and blanch in salted boiling water for 1–2 minutes, then drain.
   

7. Finish in a hot pan with olive oil until lightly charred and tender.
   

8. Spoon the whipped tahini onto the plate and arrange the Tenderstem® on top, drizzled with chilli oil.

9. Add crispy chickpeas and sesame seeds.

10. Chef Technique: Slowly adding ice-cold water while blending creates a smooth, light and creamy tahini emulsion.