Sautéed Broccoli with Saffron Chickpea Hummus and Carandini Lemon Glaze

2 heads of broccoli
3 tablespoons Carandini Lemon Glaze with Sweet White Vinegar
1 garlic clove
1 fresh chili pepper
Extra virgin olive oil
Salt and black pepper
240 g cooked and drained chickpeas
60 g tahini
2 tablespoons lemon juice
1 sachet saffron
3 tablespoons extra virgin olive oil (for the hummus)
3–4 tablespoons cold water

Prepare the broccoli: Cut into even florets and rinse thoroughly. Bring a large pot of salted water to a boil and blanch the broccoli for 4–5 minutes, until tender but still bright green. Drain well and let dry slightly.

Sauté the broccoli: Heat a generous drizzle of olive oil in a wide pan. Add thinly sliced garlic and chili rounds. Cook for a few seconds until fragrant, then add the broccoli. Sauté over medium-high heat until lightly caramelized at the edges. Season with salt and black pepper, then set aside.

Make the saffron hummus: Dissolve saffron in 1 tablespoon hot water and let infuse for a few minutes. In a blender, combine chickpeas, tahini, lemon juice, and olive oil. Blend until smooth. Add the saffron with its liquid and continue blending, gradually adding cold water until creamy and silky. Taste and adjust seasoning with salt or extra lemon juice if needed.

Assemble the dish: Spread a layer of saffron hummus on the serving plate. Arrange the warm broccoli on top. Finish with a generous drizzle of Carandini Lemon Glaze for a bright, citrusy contrast to the creamy chickpeas and the gentle heat of the chili.