
Bright, zesty, and genuinely satisfying, this snack box is the kind of thing you'll want to meal prep every single week. Creamy cannellini beans blended with olive oil, fresh lime juice, garlic, cumin, and turmeric create a dip that's velvety and full of earthy, citrusy depth ā no heat required. A quick cilantro-lime drizzle spooned over the top adds a pop of herby freshness that makes the whole thing feel a little fancy for a snack. Those of us who need to avoid capsaicin often find dips and snack foods tricky, since chili powder and pepper-based seasonings sneak into so many store-bought options ā but every ingredient here is straightforward and easy to verify. The red pepper flakes are listed as optional, so it's simple to leave them out entirely without losing anything essential. Crisp carrot sticks round out the box with natural sweetness and satisfying crunch. Pack them up for lunch, an afternoon snack, or a light appetizer and they'll keep beautifully in the fridge for up to three days.
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Learn more ā2 servings











red pepper flakes
Peel the carrots and cut them into sticks roughly 3ā4 inches long and ½ inch wide. Divide evenly between two snack boxes or containers and set aside.
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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