Almond Free Cilantro-Lime Carrot & White Bean Snack Box
Bright, zesty, and genuinely satisfying, this snack box is the kind of thing you'll want to meal-prep every single week. Crisp carrot sticks get paired with a silky white bean dip blended with olive oil, fresh lime juice, garlic, cumin, and a touch of turmeric ā it's creamy, earthy, and packed with plant-based protein. A quick cilantro-lime drizzle spooned over the top adds a pop of herby freshness that takes the whole thing from simple to seriously craveable. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or cross-contamination stress to worry about. It comes together in minutes with just a food processor and a whisk, making it an easy win for busy weekdays or on-the-go snacking. Pack it up and refrigerate for up to three days, and you've got a ready-to-grab snack that actually keeps you full.
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Learn more āIngredients
2 servings
For the white bean dip
- 1 can (15 oz) white beans (cannellini or navy), drained and rinsed
- 3 tbsp extra virgin olive oil, divided
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 clove garlic, minced
- Ā½ tsp ground cumin
- Ā¼ tsp ground turmeric
- Ā¼ tsp salt
- Ā¼ tsp black pepper
For the cilantro-lime drizzle
- Ā¼ cup fresh cilantro leaves, loosely packed
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh lime juice
- 1 pinch salt
For the snack box
- 4 medium carrots, peeled and cut into sticks
- Ā¼ tsp red pepper flakes (optional)
Instructions
- 1
Peel the carrots and cut them into sticks roughly 3ā4 inches long and Ā½ inch wide. Divide evenly between two snack boxes or containers and set aside.
- 2
Add the drained white beans, 3 tbsp olive oil, 2 tbsp lime juice, garlic, cumin, turmeric, salt, and black pepper to a food processor. Process until smooth and creamy, about 60 seconds, scraping down the sides once halfway through. If the dip is thicker than you'd like, add water 1 tsp at a time and pulse until it reaches a spreadable consistency.
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