Cook mode

Ingredients

Method

Useful swaps

  • Use chickpeas instead of white beans: Blend 100 g drained chickpeas, 10 g tahini, 10 g Dijon mustard, 5 g maple syrup, 5 g lemon juice, 2 g grated garlic, 0.3 g black pepper, and 1 tbsp cold water for 90 seconds, scraping once. Chill covered for 5 minutes, then serve all of the dip with 35 g carrot sticks and 40 g dry cucumber spears. Remains vegan when the mustard and tahini are labeled suitable for a vegan diet. Still contains sesame and mustard; chickpea cross-contact depends on the packaged product. Chickpeas lower protein slightly and make the dip nuttier and firmer with similar calories.
  • Use almond butter instead of tahini: Blend 100 g drained white beans, 10 g almond butter, 10 g Dijon mustard, 5 g maple syrup, 5 g lemon juice, 2 g grated garlic, 0.3 g black pepper, and 1 tbsp cold water for 90 seconds, scraping once. Chill covered for 5 minutes and serve all of the dip with 35 g carrot sticks and 40 g dry cucumber spears. Remains vegan when packaged ingredients are labeled suitable for a vegan diet. Removes sesame and introduces tree nuts from almond butter; mustard remains. Almond butter keeps calories and protein close while making the dip slightly sweeter and less savory.

Storage and reheating

  • Refrigerate for up to 3 days.
  • Not marked as freezer-friendly.
  • Suggested reheating: Serve Cold.

About this recipe data

The recipe, ingredients, method, image, and nutrition estimates on this page are synchronized from the same published Raso catalog used by the app.

Nutrition is a planning estimate, not laboratory analysis or medical advice. Brands, exact weights, substitutions, and cooking loss can change the result.

Read the nutrition methodology, editorial policy, or report a correction.