Creamy Black Bean Dip Cups

• 140 g (about 3/4 cup), drained and rinsed — Low-sodium canned black beans, drained and rinsed
• 35 g (about 1/4 small avocado) — Avocado
• 80 g (4 sturdy leaves) — Raw green cabbage
• 10 g (2 tsp) — Fresh lime juice
• 10 g (2 tsp) — Tahini from roasted sesame kernels
• 2 g, finely grated — Raw garlic
• 0.5 g (about 1/4 tsp) — Smoked paprika
• 8 g, thinly sliced — Raw scallion
• 0.3 g (small pinch) — Fine salt

Method

1. 1Dry the beans and avocadoDrain the black beans thoroughly and blot the avocado before blending.Look for: No excess water remains to thin the dip.
2. 2Load the blenderAdd the beans, avocado, lime juice, tahini, garlic, paprika, and salt to the blender.Look for: All measured ingredients are inside the cup and the lid closes securely.
3. 3Blend the dipBlend for 45 seconds, stop and scrape, then blend for 30 seconds more.1 min 15 secLook for: The dip is thick and smooth with no visible bean skins.Safety: Turn off and unplug the blender before scraping.
4. 4Prepare the cabbage cupsPat the cabbage leaves dry and trim only the stiff base so each leaf forms a shallow cup.Look for: Four intact leaves hold their shape without tears.
5. 5Fill the cupsDivide all the black bean dip evenly among the four cabbage leaves.Look for: Each cup holds its filling without leaking over the edge.
6. 6Finish with scallionScatter the sliced scallion over all four cups and serve immediately.Look for: Every cup has a fresh green topping and the cabbage remains crisp.Safety: Refrigerate leftover dip promptly.