Broccoli Trees with Creamy White-Bean Dip |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Here, broccoli gets turned into irresistible finger food, while silken tofu adds a creamy touch to the dairy-free dip. Ingredients:
2 pound broccoli, cut into 1 1/2-inch-wide spears |
1 garlic clove |
1 (19-ounce) can white beans such as cannellini, drained and rinsed |
3/4 cup silken tofu (6 1/2 ounces), drained and gently rinsed |
2 1/2 tablespoons fresh lemon juice |
1 tablespoon extra-virgin olive oil |
1/4 teaspoon ground cumin |
pinch of cayenne |
Directions:
1. Blanch broccoli in a pot of boiling salted water (1 tablespoon salt for 6 quarts water), uncovered, 2 minutes, then drain in a colander. Immediately plunge colander with broccoli into an ice bath to stop cooking, then drain again. Spread broccoli out on a kitchen towel to dry. (Broccoli will still be crisp.)
2. With motor of a food processor running, drop garlic through feed tube and process until finely chopped. Add remaining ingredients (except broccoli) and 1/2 teaspoon salt and purée until smooth. Force dip through a fine-mesh sieve into a bowl, discarding solids. Serve broccoli with dip.
3. Cooks' notes: Broccoli can be cooked 1 day ahead and chilled in a sealed bag. Dip can be made 2 days ahead and chilled, covered. Bring to room temperature before serving.
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