Ingredients: 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.