Preparation

For the dumplings: rinse the quinoa under running water and cook in a pan with plenty of water. When cooked, drain off the water and transfer the quinoa into a large bowl.

Blend the cannellini beans in a processor until smooth and creamy. Add to the bowl with the cooked quinoa and the Vegetable DADOCREMA.

Stir and add a little chick pea flour at a time until the mixture is compact and even. Leave to rest in the fridge for 30 minutes.

Take the mixture from the fridge, form the dumplings and coat in the breadcrumbs.

Arrange the dumplings on a baking sheet lined with baking paper and brush the surface with the oil. Cook in an oven preheated to 190 °C for about 30 minutes.

For the hummus: put the chick peas, the broccoli, the lemon juice, the black pepper and oil in a blender. Blitz to a uniform cream and serve with oil seeds, a drizzle of oil and broccoli heads.