Broccoli and portobello on hummus with apricot salad | Recipe | Kitchen Stories

Ingredients

• 2 onions
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 480 g canned chickpeas (drained)
• 2 tbsp lemon juice
• 100 g olive oil
• 15 g ginger
• 0.5 tsp ground cumin
• 1 tsp salt
• 1 tsp parsley
• 1 tsp cilantro
• 1 tsp mint
• 5 apricots
• 1 pinch vanilla bean (ground)
• 1 tbsp lemon juice
• 1 tsp olive oil
• 5 g chilis
• 150 g portobello mushrooms
• 3 tbsp oil (for frying)
• 1 broccoli
• 1 clove garlic
• 2 tbsp soy sauce
• salt
• pepper
• 2 tbsp sesame seeds