This recipe for Roasted Octopus with Pumpkin Hummus and Parsley Oil looks very impressive and you can easily make it yourself!
In essence, it is a classic recipe for grilled octopus and an alternative hummus with pumpkin in a creative presentation that will give you a restaurant experience.
Recipe for Grilled Octopus with Pumpkin Hummus and Parsley Oil
Preparation time: 30 minutes
Portions: 2
Recipe ingredients
- 1 large octopus tentacle
- 300 g peeled pumpkin
- 170 g boiled chickpeas
- 20 g soft tahini
- 1 lemon
- 1 handful of parsley
- 100 ml olive oil
- 1/2 clove garlic (optional)
- Some wild rocket
- Olive oil
- Salt
- Pepper
Execute Recipe
- Preheat the oven to 200° in the air.
- In a large bowl, place the cleaned pumpkin pieces, a little olive oil, freshly ground pepper, salt and mix well.
- Place the pumpkin in a pan and bake for 25 minutes in the oven until soft and caramelized.
- Place the baked pumpkin in the blender and blend well to make a puree.
- Add the tahini, 30 ml olive oil, juice of half a lemon and the boiled chickpeas, except for 1 spoon reserved for serving.
- Beat the pumpkin hummus very well until you get a smooth texture. If it is too thick, dilute with a little water and continue beating.
- Taste the hummus and if necessary add a little more lemon.
- At the same time, lightly oil the tentacle of the octopus, add a little salt, freshly ground pepper and cook on the grill or in a grill pan for about 10-15 minutes on medium heat, turning it 1-2 times.
- Once the octopus is soft and cooked, remove it and cut it into thin slices.
- For the parsley oil, beat in a blender 100 ml of olive oil, 1 handful of parsley, 1/2 clove of garlic, 1 tsp lemon juice, a little salt and pepper.
- On each plate we add dots of the pumpkin hummus, on top slices of the octopus and at the end a little of the parsley oil.
- We serve the Grilled Octopus with Pumpkin Hummus and parsley oil along with wild rocket leaves and a few whole chickpeas.
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