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

Method

1. Pat the chickpeas very dry.

2. Toss with olive oil, cumin and salt.
   

3. Roast at 200°C for 25–30 minutes, shaking the tray halfway through.

4. Cook until golden and very crispy.

5. Add tahini, black garlic, lemon juice and a pinch of salt to a blender.

6. Blend while slowly adding the ice-cold water.
   

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

8. Taste and adjust with lemon and salt.

9. Trim the Tenderstem®.
   

10. Blanch in salted boiling water for 1–2 minutes, then drain.
    

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

12. Season with salt.

13. Spoon the whipped tahini onto the plate.
    

14. Arrange the Tenderstem® on top.
    

15. Drizzle with chilli oil.
    

16. Add crispy chickpeas and sesame seeds.

17. Finish with lemon zest and herbs.

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