Greek-Style Grilled Octopus | MeatEater Cook

Ingredients

• Octopus
• 2 whole octopus
• 1 gal. red wine vinegar
• 1 red onion, quartered
• 2 tbsp. black peppercorns, whole
• 1 bunch thyme
• 2 heads garlic
• 6 bay leaves
• 1 lemon, halved
• Hummus
• 3 cloves garlic, crushed into a paste
• ¼ cup tahini
• ¼ cup lemon juice
• ¼ cup hot water
• Kosher salt
• ¼ cup extra virgin olive oil
• 2 tbsp. full-fat Greek yogurt
• 1 can chickpeas
• Garnish
• 1 bunch dill, picked into fronds
• 1 bunch chives, sliced into 1-inch sticks
• Flat leaf parsley, leaves picked
• 2 tbsp. salt-packed capers, rinsed
• ¼ cup Kalamata olives, pits removed and halved
• 1 red onion, julienned