This recipe brings the spirit of the Mediterranean to the plate – a combination of creamy hummus, tender octopus and a refreshing blend of tomatoes, red onions and parsley. It is ideal for a light summer lunch, dinner with wine or as an appetizer that makes an impression.
Ingredients
For the octopus:
- 1 small octopus (about 600-800 g)
- 2 bay leaves
- 2-3 grains of pepper
- A little olive oil for grilling
- Salt and pepper to taste
For hummus:
- 200 g of boiled chickpeas
- 1 tablespoon of tahini
- 1 clove of garlic
- Juice of 1 lemon
- 2–3 tablespoons of olive oil
- Salt to taste
- Water as needed (for a creamy texture)
For the Mediterranean Salsa:
- 2 ripe tomatoes (peeled or very finely chopped)
- 1 small head of red onion (finely chopped)
- 1 bunch of parsley (finely chopped)
- Olive oil
- Juice of ½ lemon
- A pinch of salt
Preparation
- Preparation of octopus:
- Clean the octopus, put it in a pot with laurel and peppercorns. It is not necessary to add water in this step, as the octopus will release its own water.
- Cover and cook over low heat for 45–60 minutes, until tender (test with a fork).
- Take it out, let it cool down and coat it with olive oil, add a little salt and fry it briefly on a pan or grill.
- Hummus:
- Place chickpeas, tahini, garlic, lemon juice, olive oil and salt in a blender. Blend until smooth. If necessary, add a little water to get the desired texture.
- Salsa:
- Mix tomatoes, red onion and parsley in a bowl.
- Add lemon juice, olive oil and a little salt. Allow a few minutes for the flavors to combine.
Serving
Put a layer of hummus on the plate, spread the pieces of octopus on top, and finish with the tomato and parsley salsa. Drizzle a little more olive oil over the top.
Tips
- You can prepare the hummus the day before and store it in the refrigerator – it will be even tastier.
- For even more flavor, add a lemon wedge or some garlic to the octopus cooking water.
- Salsa is best when prepared just before serving, so it stays fresh and flavorful.
- If you like spiciness, add some fresh chili or chili flakes to the salsa.
