Cucumber Raita Crunch Cups

• 200 g plain nonfat Greek yogurt — Plain nonfat Greek yogurt
• 120 g cucumber — Cucumber with peel
• 60 g chickpeas, drained and rinsed — Canned chickpeas, drained and rinsed
• 7 g toasted sesame seeds — Toasted sesame seeds
• 8 g lime juice — Fresh lime juice
• 1 g ground cumin — Ground cumin

Method

1. 1Measure ingredients: Shape the cucumber cupsMeasure cucumber with peel 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.
2. 2Shape the cucumber cupsCut cucumber into six thick rounds and scoop a shallow well from each without piercing the base.2 minLook for: Six crisp cups stand upright.Safety: Use a stable board.
3. 3Measure ingredients: Mix the raitaMeasure nonfat greek yogurt, chickpeas, lime juice, and cumin 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. 4Mix the raitaLightly crush the chickpeas and fold them into yogurt with lime and cumin for 30 seconds.30 secLook for: The raita is thick, speckled, and spoonable.Safety: Keep dairy chilled and use rinsed chickpeas.
5. 5Measure ingredients: Fill and crunchMeasure nonfat greek yogurt, cucumber with peel, chickpeas, sesame seeds, and lime juice 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.
6. 6Fill and crunchDivide all raita among the cups and scatter every sesame seed over the tops.45 secLook for: Each cup has creamy filling and an even sesame crunch.Safety: Declare milk and sesame; serve cold.