Toasted Octopus with White Bean Hummus and Tzatziki Sauce

• 800g (about 28 oz) octopus

For the White Bean Hummus:

• 300g (about 1 ? cups) cannellini beans
• 1 bay leaf
• 2 tablespoons Tahini (sesame seed paste), including its oil
• Juice of ½ lemon (to be added gradually)
• Salt, to taste
• 20g (about 0.7 oz or 4 tablespoons) chives
• Extra virgin olive oil (EVOO) as needed

For the Tzatziki Sauce:

• 250g (about 1 cup) yogurt
• 1 cucumber
• 3 sprigs of mint
• Salt, as needed

1. Soak the beans overnight, drain them, and cook from cold, covered with water and a bay leaf, for an hour and a half.
2. Briefly dip the octopus three times in boiling water and then cook for 40 minutes.
3. Once cooked, drain the beans and blend 3/4 of them with tahini, extra virgin olive oil, lemon juice, and salt until it becomes a smooth and homogeneous cream. Keep warm.
4. Season the remaining whole beans with a bit of sweet paprika, salt, extra virgin olive oil, and let them flavor for a few minutes. Keep warm.
5. Dice the cucumber into small cubes and finely chop the mint.
6. In a bowl, mix cucumber, mint, yogurt, and salt.
7. Cut the octopus tentacles and toast them in a pan with a drizzle of extra virgin olive oil and a clove of garlic until they become golden and crispy.
8. Plate the white bean hummus, beans with paprika, octopus tentacles, tzatziki sauce, and finely chopped chives. Garnish with a light sprinkle of sweet paprika and a drizzle of extra virgin olive oil.