Friday, January 13, 2012

Eat Your Veggies: Broccoli Trees With Creamy White-Bean Dip

2 pounds broccoli, cut into 1 1/2 inch-wide spears
1 garlic clove
1 (19oz) can white beans such as cannellini, drained and rinsed
3/4 cup silken tofu (6 1/2oz), drained and gently rinsed
2 1/2 Tbsp fresh lemon juice
1 Tbsp EVOO
1/4 tsp ground cumin
pinch of cayenne

Blanch broccoli in a pot of boiling salted 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 towl to dry. Broccoli will still be crisp.

With motor of a food processor running, drop garlic through feed tube and process until finely choppe. Add remaining ingredients (except broccoli) and 1/2 tsp salt and puree until smooth. Force dip through a fine-mesh sieve into a bowl, discarding solids. Serve broccoli with dip.

Recipe from

1 comment:

Ms Sparrow said...

You made me hungry for broccoli. I think I'll have it without hummus, however!