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. 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. 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.