Charred Broccoli with Tahini Laden Hummus and Crispy Beans

One of my favorite, mouthwatering #meatlessmonday meals is Charred Broccoli with Tahini Laden Hummus, Crispy Beans and Charred Lemon (how-to below). This vegan main is a proven crowd pleaser. Flavor magic happens when the charred broccoli meets the lemony tahini. This deeply delicious combo gets me every time. If you don’t have a grill, a hot cast iron, heavy bottomed or preheated roasting pan will do the job. How-to: I blanch the broccoli before cooking to ensure it’s tender (I hate when it tough and this helps maintain is vibrant green hue). Dunk in salted boiling water for a few seconds and gently pat dry on a clean dish towel before cooking (you don’t want them to simply steam when they hit the heat). The broccoli is then tossed with a touch of olive oil and tossed on the grill (or into a hot pan) until charred on the edges. White beans and/or chick peas do the job and you may use canned. Half get puréed with a generous amount of tahini, fresh lemon juice, zest, pinch of cumin, sumac, flaky sea or kosher salt and fresh ground pepper. Add water a splash at a time to achieve desired consistency. The remaining beans get spread on a clean dish towel to dry before they hit a hot pan with olive oil and shawarma seasoning (my go-to is from @nyshuk) with salt and pepper cooked together until crispy. I add lemon wedges to the pan or toss on the grill until browned (or charred) and caramelized. You may also toss all on a preheated roasted pan, in “zones” for a simple sheet tray bake (removing each element as it’s cooked). Sliced jalapeños, sesame seeds, lemon zest, a pinch of chili, flaky sea salt and fresh ground pepper get sprinkled on top to complete the dish. Nutritious and delicious, this simple meal always delivers big!!!

Formal recipe shortly.