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Epicurious

Broccoli Trees With Creamy White-Bean Dip

3.3

(3)

Image may contain Plant Food Broccoli and Vegetable
Broccoli Trees with Creamy White-Bean DipPhoto by Ditte Isager

Here, broccoli gets turned into irresistible finger food, while silken tofu adds a creamy touch to the dairy-free dip.

Cooks' Note

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.

Recipe information

  • Total Time

    25 min

  • Yield

    Makes 8 (side dish or hors d'oeuvre) servings

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

Preparation

  1. Step 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.)

    Step 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.

TagsDipBroccoli/BroccoliniVegetableLemonCitrusFruitWhite BeanBean and LegumeTofuStarterSnackDinnerGluten FreeNut FreeVegetarianDairy FreeVeganWeeknight MealsEasyMake AheadSimmerFood ProcessorBon Appétit

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