Broccoli Trees With Creamy White-Bean Dip
- 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
- 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.)
- 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 puree until smooth. Force dip through a fine-mesh sieve into a bowl, discarding solids. Serve broccoli with dip.
broccoli, garlic, white beans, silken, lemon juice, extravirgin olive oil, ground cumin, cayenne
Taken from www.epicurious.com/recipes/food/views/broccoli-trees-with-creamy-white-bean-dip-240965 (may not work)