2000s Recipes + Menus

Broccoli Trees with Creamy White-Bean Dip

Serves8 (side dish or hors d'oeuvre)
  • Active Time:25 min
  • Start to Finish:25 min
Here, broccoli gets turned into irresistible finger food, while silken tofu adds a creamy touch to the dairy-free dip.
December 2007
  • 2 lb 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 purée until smooth. Force dip through a fine-mesh sieve into a bowl, discarding solids. Serve broccoli with 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.
    Subscribe to Gourmet