Toasted octopus with bean hummus and tzatziki sauce

To prepare the toasted octopus with bean hummus and tzatziki sauce, first soak the dry cannellini beans overnight. After soaking, drain them and transfer them to a pot, cover with cold water, and cook for an hour and a half with the addition of a bay leaf 1. Meanwhile, bring another pot filled with water to a boil and dip the octopus three times holding it by the head to curl the tentacles 2. Then fully submerge the octopus in boiling water and cook with the lid on for 40 minutes 3.

Once the beans are cooked, drain them and transfer three quarters into a blender, then add tahini 4, lemon juice, oil 5, and salt. Blend to obtain a smooth and homogeneous cream 6.

Set the hummus aside and place the remaining beans in a saucepan, then season with oil 7, salt, and paprika 8. Turn on the heat and stir for a few minutes 9, then set aside.

For the tzatziki sauce: peel the cucumbers 10 and cut them into small cubes 11, then finely chop the mint 12.

Combine the cucumbers and mint in a bowl 13, then lightly salt the Greek yogurt 14 and mix it in the bowl 15.

At this point, the octopus will be cooked, so drain it 16 and transfer it to a cutting board, then separate the tentacles with a knife 17. In a pan, heat the oil with a garlic clove 18.

Place the octopus tentacles in the pan and sear them on both sides for a few minutes 19 until they are golden and crispy 20. Finally, finely chop the chives 21.

You're ready to plate: spread the bean hummus on the plate 22, then add the paprika beans 23 and the octopus tentacles 24.

Garnish with the tzatziki sauce 25, chives 26, and a light dusting of paprika 27. Drizzle with a little oil and serve your toasted octopus with bean hummus and tzatziki sauce!