Buffalo White Bean Dip Cups

• 125 g (about 2/3 cup), drained and rinsed — Canned white beans, drained and rinsed
• 60 g, cut into sticks — Raw carrots
• 12 g (about 2 1/2 tsp) — Cayenne pepper hot sauce
• 10 g (2 tsp) — Tahini from roasted sesame kernels
• 5 g (1 tsp) — Fresh lemon juice
• 0.4 g (about 1/4 tsp) — Smoked paprika
• 0.3 g (about 1/8 tsp) — Garlic powder
• 0.2 g (small pinch) — Fine salt

Method

1. 1Drain the white beansRinse the white beans, drain them thoroughly, and shake off any water trapped between them.Look for: The beans look moist but no rinse water collects underneath.
2. 2Load the blenderAdd the beans, hot sauce, tahini, lemon juice, paprika, garlic powder, and salt to the blender cup.Look for: All measured ingredients are inside the cup with no paprika, garlic powder, or salt on the rim.
3. 3Blend the buffalo dipBlend for 40 seconds, stop the motor and scrape the cup, then blend for 20 seconds more.1 minLook for: The dip is pale orange, thick, and free of visible bean skins.Safety: Turn off and unplug the blender before scraping near the blade.
4. 4Check the consistencyDrag a spoon through the dip; if it is uneven, blend for another 10 seconds before portioning.10 secLook for: The spoon leaves a clean track and the dip has no watery layer.
5. 5Fill the dip cupScrape all the dip into a lidded snack cup, smooth the top, and tap the cup twice on the counter.Look for: The cup is evenly filled and the dip holds a shallow spoon mark.
6. 6Pack and chillPat the carrots dry, pack them beside the closed dip cup, and refrigerate the snack for 5 minutes.5 minLook for: The carrots are crisp and the chilled dip clings without running.Safety: Keep the prepared dip chilled until serving.