Broccoli Trees With Creamy White-Bean Dip

Ingredients for Broccoli Trees With Creamy White-Bean Dip

• 900g broccoli, cut into 1 1/2-inch-wide spears

• 1 garlic clove

• 1 (550g) can white beans such as cannellini, drained and rinsed

• 180ml silken tofu (180g), drained and gently rinsed

• 40ml fresh lemon juice

• 1 tablespoon extra-virgin olive oil

• 1/4 teaspoons ground cumin

• Pinch of cayenne

How to make Broccoli Trees With Creamy White-Bean Dip

Blanch broccoli in a pot of boiling salted water (1 tablespoon salt for 5.7L 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 teaspoons salt and purée until smooth. Force dip through a fine-mesh sieve into a bowl, discarding solids. Serve broccoli with dip.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.