Lemony White Bean Skordalia

• 100 g (about 1/2 cup), drained and rinsed — Canned white beans, drained and rinsed
• 28 g (1 small slice), torn — Whole-wheat sandwich bread
• 1 tsp (4.5 g) — Extra-virgin olive oil
• 1 tsp (5 g) — Fresh lemon juice
• 2 g, finely grated — Raw garlic
• 35 g (about 1/3 cup), cut into sticks — Raw carrots
• 1/8 tsp (0.3 g) — Ground black pepper
• 0.3 g (small pinch) — Fine salt

Method

1. 1Measure ingredients: Soak and squeeze the breadMeasure wheat sandwich bread 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. 2Soak and squeeze the breadTear the bread into a small bowl, cover it with cold water, and stand for 1 minute. Gather the softened bread in clean hands and squeeze firmly over the sink until it is moist but no longer dripping.1 minLook for: The bread is fully softened and compresses into a moist clump without releasing water when pressed.Safety: Use potable cold water, clean hands, and a clean bowl because the bread receives no heat treatment.
3. 3Blend the white beans and soaked breadAdd the white beans, squeezed bread, olive oil, lemon juice, garlic, black pepper, salt, and 1 tbsp cold water to a small blender.Look for: Everything is evenly positioned and ready for the next action.
4. 4Blend for 60 to 90 secondsBlend for 60 to 90 seconds, scraping once, until smooth.1 min 30 secLook for: The dip is thick, pale, and uniform with no bread pieces or bean skins visible.Safety: Never scrape the blender while its blade is moving and add only potable water.
5. 5Rest the garlic dipScrape every bit of skordalia into a small serving bowl, smooth the surface, cover.Look for: The rest the garlic dip stage is complete and ready for the next action.
6. 6Refrigerate for 5 minutesRefrigerate for 5 minutes so the garlic and lemon settle into the white-bean and soaked-bread dip.5 minLook for: The chilled skordalia holds a spoon track and has no water or oil separating at the edge.Safety: Keep the dip at 40°F or below and use a clean covered container.
7. 7Prepare 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.
8. 8Serve with carrotsArrange all of the carrot sticks beside the chilled skordalia and serve the complete snack immediately.1 minLook for: The carrot sticks are crisp and dry and the dip clings without dripping.Safety: Use a clean knife and board for the ready-to-eat carrots and do not double-dip if storing leftovers.