Cook mode

Ingredients

Method

Useful swaps

  • Use chickpeas: Replace 100 g white beans with 100 g drained chickpeas. Mash for 2 minutes with 10 g tahini, 15 g lemon juice, 2.8 g grated garlic, 1.2 g smoked paprika, 0.5 g salt, and 10 g cold water. Pack the dip with 75 g red pepper strips, 60 g carrot sticks, and 75 g cucumber sticks and keep chilled. Remains vegan. Still contains sesame; chickpeas introduce no additional regulated major allergen on their own. Chickpeas make the dip firmer with similar calories and slightly less protein.
  • Use almond butter: Replace 10 g tahini with 10 g almond butter. Mash it for 2 minutes with 100 g drained white beans, 15 g lemon juice, 2.8 g grated garlic, 1.2 g smoked paprika, 0.5 g salt, and 10 g cold water. Pack the dip with 75 g red pepper strips, 60 g carrot sticks, and 75 g cucumber sticks and keep chilled. Remains vegan. Replaces sesame with tree nuts. Calories and protein stay similar, with a sweeter roasted-nut flavor.

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.