Anti Inflammatory Cilantro-Lime Carrot & White Bean Snack Box
Crunchy carrot sticks and a creamy white bean dip might sound simple, but this snack box punches well above its weight in both flavor and feel-good ingredients. The dip blends cannellini beans with extra virgin olive oil, fresh lime juice, cumin, and a touch of turmeric — that golden spice being one of the most celebrated anti-inflammatory ingredients around. A bright cilantro-lime drizzle spooned right over the top adds a fresh, herby finish that makes the whole thing feel restaurant-worthy. Carrots bring natural crunch and color, so every bite has satisfying texture without anything processed or inflammatory sneaking in. This recipe makes two servings, so it's ideal for meal-prepping a pair of grab-and-go snack boxes at the start of the week — they keep in the fridge for up to three days. If you like a little heat, a pinch of red pepper flakes ties everything together beautifully. It's the kind of wholesome snack that genuinely tastes indulgent, even though every single ingredient is working in your favor.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
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
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ¼ tsp salt
- ¼ tsp black pepper
For the cilantro-lime drizzle
- ¼ 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
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Peel the carrots and cut them into sticks roughly 3–4 inches long and ½ 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!