Grilled Octopus with Bean Hummus and Tzatziki Sauce

To prepare the grilled octopus with bean hummus and tzatziki sauce, first soak the dried 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, adding a bay leaf 1. Meanwhile, bring another pot full of water to a boil and dip the octopus 3 times, holding it by the head, to curl the tentacles 2. Then completely immerse the octopus in boiling water and cook with the lid on for 40 minutes 3.

After the cooking time of the beans, drain them and transfer three-quarters to a blender, then add the tahini 4, the lemon juice, oil 5 and salt. Blend to obtain a smooth and homogeneous cream 6.

Keep the hummus aside and put 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.

Move on to 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, flavor the oil with a clove of garlic 18.

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

You are ready to plate: spread the bean hummus on the bottom of 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. Season with a drizzle of oil and serve your grilled octopus with bean hummus and tzatziki sauce!