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.
- Keywords
- melissa roberts,
- gourmet entertains,
- winter holidays,
- vegetarian,
- vegan
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