Harissa Yogurt Carrot Dip

• 170 g (about 3/4 cup) — Plain nonfat Greek yogurt
• 10 g (2 tsp) — Prepared harissa paste
• 100 g, cut into sticks — Raw carrots
• 75 g, cut into sticks — Cucumber with peel
• 15 g (1 tbsp) — Unsweetened unsalted almond butter
• 5 g (1 tsp) — Fresh lemon juice
• 0.3 g (small pinch) — Fine salt

Method

1. 1Measure ingredients: Whisk the harissa yogurtMeasure nonfat greek yogurt, harissa paste, almond butter, lemon juice, and salt 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. 2Whisk the harissa yogurtWhisk the yogurt, harissa, almond butter, lemon juice, and salt vigorously for 45 seconds, scraping the bowl once, until completely smooth.45 secLook for: The dip is uniformly pale orange and smooth, with no almond-butter or harissa streaks.Safety: Keep the yogurt refrigerated until mixing and use clean utensils for the no-cook dip.
3. 3Cut the vegetable dippersCut the carrot and cucumber into sturdy 8 cm sticks.Look for: The ingredients are fully prepared and ready for the next action.Safety: Use a clean stable board and keep the mixed yogurt dip refrigerated while cutting.
4. 4Pat them completely dryPat them completely dry so they do not thin the yogurt dip.3 minLook for: The carrot and cucumber sticks are dry, evenly sized, and sturdy enough to dip without snapping.
5. 5Portion and serveStir the dip once more for 15 seconds, spoon all of it into a serving cup.1 minLook for: The mixture is even and ready for the next action, with no dry pockets.
6. 6Arrange every carrotArrange every carrot and cucumber stick alongside; serve immediately or cover each component separately and chill.Look for: All of the pale-orange dip is in one cup and the dry vegetables remain separate and crisp.Safety: Refrigerate within 2 hours and discard dip that has been repeatedly used for dipping before storage.