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.
broccoli, cut into 1 1/2-inch-wide spears
(19-ounce) can white beans such as cannellini, drained and rinsed
silken tofu (6 1/2 ounces), drained and gently rinsed
fresh lemon juice
extra-virgin olive oil
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.
- 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.