Spicy Hummus with Broccoli and Tangy Orange Sauce

Ingredients

• 1 can chickpeas
• 4 tbsp tahini
• 3 clove garlic
• 2 tsp gochujang
• 1 x lemon
• ½ dl olive oil
• ½ tsp salt
• ½ tsp black pepper
• 200 g kale
• 1 x shallots
• 1 tbsp grated ginger
• ½ tsp chili flakes
• 1 tsp sugar
• 1 tbsp apple cider vinegar
• 1 x orange
• ½ x broccoli
• 1 handful fresh mint
• 1 handful peanuts

Method

1. Strain but keep the liquid from the chickpeas. (If you want to spend some extra time in oder to make the hummus even creamier you can add the chickpeas to a bowl of water, rub them lightly against each other and remove the layer that`s coating the chickpeas, I normally don`t bother but you do you) Add the chickpeas to a blender alongside a few tbsp of the liquid, the tahini, garlic gochujang (here you decide the amount yourself) and a little salt, pepper and lemon juice. Blend until smooth. Then add 2-3 tbsp of olive oil (or more). Blend again. Season with salt, pepper and lemon juice to taste.
2. Preheat the oven to 150 °C. Rinse the kale and let it dry completely. Remove the stalks if you are working with bigger leaves. Mix the kale with a sprinkle of salt and about 1 tsp of olive oil. Give it a nice massage to cover everything. Arrange onto a sheet pan with parchment paper and bake in the middle of the oven for about 12 minutes or until crispy. Keep an eye on it to make sure it does not burn.
3. Finely slice the shallot and 2 garlic cloves.
4. Heat up 1 tbsp olive oil in a saucepan. Sweat the shallot and garlic on medium heat until soft.
5. Add the grated ginger and a pinch of chili flakes (the amount depends on the spice level of the flakes). Stir in the sugar and apple cider vinegar. Juice the orange and add to the saucepan. Simmer on low heat until the juice is reduced to a sauce, but keep an eye on it so it does not burn.
6. Clean the broccoli and cut into florets. Pan fry in olive oil until golden. Season with salt and pepper.
7. Add the hummus to plates and top with the broccoli, kale and orange sauce. Finnish with fresh herbs (I used mint), chopped peanuts and orange zest.