Moroccan White Bean Dip

• 100 g, drained and rinsed — Canned white beans, drained and rinsed
• 10 g (2 tsp) — Tahini from roasted sesame kernels
• 10 g (2 tsp) — Prepared harissa paste
• 60 g, cut into sticks — Raw carrots
• 75 g, cut into sticks — Cucumber with peel
• 15 g (1 tbsp) — Fresh lemon juice
• 2 g (scant 1/2 tsp) — Extra-virgin olive oil
• 1.4 g (1/2 tsp), finely grated — Raw garlic
• 0.3 g (1/8 tsp) — Ground cinnamon
• 0.6 g (1/4 tsp) — Smoked paprika
• 0.3 g (small pinch) — Fine salt

Method

1. 1Prepare the dip componentsDrain and rinse the beans, finely grate the garlic.Look for: The ingredients are fully prepared and ready for the next action.
2. 2Cut the carrotCut the carrot and cucumber into sturdy sticks; pat the beans and vegetables dry.Look for: The beans are well drained, the garlic is finely grated, and the vegetables are dry, sturdy sticks.Safety: Rinse canned beans under clean running water and use a clean board for ready-to-eat vegetables.
3. 3Measure ingredients: Blend the white bean dipMeasure white beans, sesame tahini, harissa paste, lemon juice, and extra virgin olive oil 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. 4Blend the white bean dipBlend or mash the beans with tahini, harissa, lemon juice, olive oil, garlic, cinnamon, paprika, salt, and 20 g water for 1 to 2 minutes, scraping once, until smooth.2 minLook for: The dip is smooth and rust-orange with no whole beans or dry spice pockets.Safety: Use potable water because the dip receives no heat treatment.
5. 5Prepare 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.
6. 6Portion the dip cupSpoon all of the dip into a serving cup and serve with every carrot and cucumber stick, or cover the dip and vegetables separately and refrigerate.Look for: All of the dip is portioned beside crisp vegetable sticks and nothing watery has pooled in the cup.Safety: Refrigerate within 2 hours and use a clean utensil for each serving.