Double Decker Broccoli Tacos with Feta, Peanuts and Black Bean Hummus
- 1 large or 2 small heads of broccoli, about 3/4 pound, tops cut into 2-inch florets and stems peeled and cut into 1/4-inch rounds (should be about 4 cups)
- 2 tablespoons olive or vegetable oil
- 2 teaspoons salt
- 1 shallot, peeled and halved
- 3/4 cup white vinegar
- 3 tablespoons olive oil
BLACK BEAN HUMMUS:
- 1 can black beans, drained and rinsed
- 1 tablespoon tahini
- 2 cloves garlic
- 1 tablespoon lemon juice
- 2 tablespoons black sesame seeds, toasted in a dry saute pan on high heat for 30 seconds or until hot and fragrant
- 1 teaspoon sugar
- 8 flour tortillas
- 8 corn taco shells (the hard shell kind from your childhood)
- Feta cheese, drained and crumbled
- 2 tablespoons fried shallots (the Vietnamese ones found at Asian markets are amazing, but any fried onions, store bought or home-made, will do)
- 2 tablespoons dry roasted peanuts, crushed
Preheat an oven to 400 degrees F.
Place the pan of broccoli in the oven and cook until the broccoli is a little bit caramelized but still bright green and a little crunchy, 12 to 15 minutes.
In a saute pan, put the broccoli and heat on medium. Add the vinaigrette from the blender a little at a time, tasting as you go, until you have a tart, warm, broccoli salad. It should be about 3 tablespoons of vinaigrette.
Heat the tortillas: wrapped in a damp towel in the oven, in the plastic bag they came in in the microwave, or individually on an open burner.
Assembly: Spread a tablespoon or so of black bean hummus on each tortilla. Fold each smeared tortilla around a corn taco shell so that the hummus is gluing the two tortillas together. Put a tablespoon of crumbled feta cheese into the bottom of each corn taco shell. Divide the broccoli salad evenly among the 8 tacos and put it in. Top each taco with some fried shallots and crumbled peanuts.