Cilantro Black Bean Dip

• 180 g, drained and rinsed — Low-sodium canned black beans, drained and rinsed
• 12 g, chopped — Fresh cilantro
• 20 g — Fresh lime juice
• 10 g — Tahini from roasted sesame kernels
• 2 g, grated — Raw garlic
• 0.8 g — Smoked paprika
• 60 g, cut into sticks — Raw carrots
• 60 g, cut into sticks — Cucumber with peel
• 0.5 g — Fine salt

Method

1. 1Dry the componentsRinse and thoroughly drain the beans; chop cilantro.Look for: The ingredients are fully prepared and ready for the next action.
2. 2Cut dry carrotCut dry carrot and cucumber into sturdy sticks.Look for: No rinse water remains around the beans and the vegetables are dry.Safety: Use clean equipment and refrigerate perishable ingredients promptly.
3. 3Measure ingredients: Blend the dipMeasure black beans, cilantro, lime juice, sesame tahini, and garlic 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. 4Blend the dipBlend beans, cilantro, lime, tahini, garlic, paprika, salt, and 25 g cold water for 90 seconds, scraping once.1 min 30 secLook for: The dip is smooth, thick, and evenly flecked green.Safety: Stop the blender completely before scraping.
5. 5Prepare the serving areaSet out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
6. 6Portion and serveScrape every bit of dip into a cup, arrange all vegetable sticks alongside, and serve cold.1 minLook for: The dip clings to a vegetable stick without running.Safety: Refrigerate within 2 hours and avoid double-dipping stored portions.