Caribbean Black Bean Dip

• 180 g canned black beans, drained and rinsed — Low-sodium canned black beans, drained and rinsed
• 10 g tahini — Tahini from roasted sesame kernels
• 15 g lime juice — Fresh lime juice
• 2 g jerk spice — Salt-free jerk spice blend
• 10 g plantain chips — Crisp plantain chips

Method

1. 1Blend the dipProcess the measured canned black beans, tahini, lime juice and jerk spice for 60 seconds.1 minLook for: The mixture is evenly processed and ready for the next action.Safety: Unplug the processor before scraping and declare listed allergens.
2. 2Scrape the bowlScrape the bowl, then process for 30 seconds more.30 secLook for: The dip is thick, mostly smooth, and evenly seasoned with no concentrated paste pockets.
3. 3Measure ingredients: Portion the plantain chipsMeasure plantain chips using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Portion the plantain chipsOpen the package, weigh the plantain chips, and place every intact chip in a dry serving section without washing or cutting it.1 min 30 secLook for: The plantain chips are dry, crisp, and intact enough to scoop the dip.Safety: Use ready-to-eat plantain chips from an intact package and check the label for allergens.
5. 5Portion and serveSpoon all the canned black beans, tahini, lime juice and jerk spice dip into one cup.Look for: The portion and serve stage is complete and ready for the next action.
6. 6Arrange every piece of plantain chips beside itArrange every piece of plantain chips beside it without submerging it.45 secLook for: The dip holds a soft peak, and crisp texture remains in the plantain chips.Safety: Keep chilled and refrigerate within 2 hours.