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Broccoli Trees With Creamy White-Bean Dip

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Broccoli Trees With Creamy White-Bean Dip

Broccoli Trees With Creamy White-Bean Dip

amanda

Equipment

  • - Broccoli Steamer Basket

  • - Electric Pressure Cooker

  • - Mandoline Slicer

  • - Canning Lids

  • - Cuisinière (Double boiler)

  • - Digital Food Scale

  • - High-Speed Blender

  • - Fine Mesh Strainer

  • - Tongs

  • - Oven Mitt

  • - Immersion Blender

Ingredients

  • 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

Instructions

1

Instruction 1

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.)
2

Instruction 2

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.
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