TRAINAI RECIPE · SNACK
Lemon White Bean Dip and Vegetables
Blend the beans until smooth, adding the water a spoonful at a time.
- Prep
- 10 min
- Cook
- 0 min
- Recipe yield
- 1 serving
Estimated nutrition per serving
352 kcal16.5 g protein52.9 g carbohydrate10.3 g fat13.2 g fiber
Nutrition is an estimate per serving, calculated from the listed ingredient weights. Brands and cooking yield vary. Check product labels for allergens and cross-contact.
Ingredients
For the full recipe: 1 serving. Weigh grains and proteins in the raw or cooked state listed.
- 130 g white beans, cooked, drained and rinsed
- 10 g tahini
- 20 g lemon juice
- 3 g garlic
- 4 g olive oil
- 120 g carrot
- 120 g cucumber
- 25 g water
Ingredient notes
Vegan ingredients.
Contains: sesame. Check labels and preparation surfaces; this is not a cross-contact guarantee.
How to make it
- Rinse and drain beans. Mince garlic; cut carrot and cucumber into sticks.
- Blend beans, tahini, lemon juice, garlic, oil and measured water until smooth, scraping the sides as needed.
- Spoon into a bowl and serve with the vegetable sticks.
- Divide the finished recipe into the stated number of equal servings. All listed ingredients are included in the nutrition estimate.
Storage and leftovers
Refrigerate promptly in a covered shallow container within 2 hours (1 hour above 32°C / 90°F). Keep at 4°C / 40°F or colder and use within 3 days. Reheat cooked leftovers to 74°C / 165°F. Keep fresh salad toppings separate.
Temperature guidance: FoodSafety.gov.
