A high-bolt blender provides you the smoothest consistency for the broccoli-tahini purée on this adaptation of the charred broccoli salad from Bacchanal Wine in Contemporary Orleans. You might well additionally additionally consume a food processor; the executed purée will correct maintain extra texture. This recipe makes extra purée than it’s possible you’ll well like, nonetheless it’s possible you’ll well additionally consume the hummus-esteem condiment as a dip for warm pita or raw greens, or as a sandwich schmear.
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lb. broccoli (about 3 medium heads), ends trimmed, stems peeled
cup extra-virgin olive oil
Kosher salt, freshly floor pepper
cup labneh or complete-milk simple Greek yogurt
shrimp garlic cloves, finely grated, divided
cup coarsely chopped dried figs (such as Turkish or Mission)
Zest of ½ lemon
Tbsp. new lemon juice, divided
Shrimp handful of blended gentle herbs (such as mint, tarragon, and/or parsley), leaves torn if gigantic
Sumac (for serving)
Put together a grill for top warmth. Cut reduction broccoli lengthwise into ¼”-thick planks (strive to sustain crown and stem associated). Toss broccoli planks with oil in a gigantic bowl to coat; season with salt and pepper. Grill, turning every now and again, until charred all over (they’ll survey burnt, and that’s a factual part) nonetheless stems are nonetheless crisp-gentle, about 5 minutes; reserve bowl. (Or it’s possible you’ll well additionally broil broccoli in a single layer on a rimmed baking sheet, undisturbed, until effectively-charred on 1 aspect, 14–16 minutes.) Switch broccoli reduction to reserved bowl and quilt tightly and let take a seat 30 minutes to steam.
Meanwhile, shuffle labneh, half of garlic, and a pair of Tbsp. water in a shrimp bowl until delicate and the consistency of ranch dressing (add extra water if wished). Season dressing with salt and pepper.
Cut reduction broccoli into bite-dimension items (about 3″), setting apart florets from stems as you lunge. Coarsely cut stems and measure out 1 cup; location apart. Return remaining broccoli to bowl; add figs and 1 Tbsp. lemon juice. Toss to combine; season with salt and pepper. Characteristic apart.
Mix tahini, reserved broccoli stems, remaining garlic, remaining 2 Tbsp. lemon juice, and ½ cup water in a high-bolt blender until very delicate and the consistency of a unfastened hummus. Season purée with salt and pepper.
Unfold ½ cup purée on a platter. High with reserved broccoli salad and spoon dressing over (you received’t need all of it). Scatter herbs, sumac, and lemon zest over.
End forward: Dressing would perchance also be made 3 days forward. Duvet and take a seat again.