Carrageenan Free Cilantro-Lime Carrot & White Bean Snack Box
Bright, zesty, and genuinely satisfying, this snack box is the kind of thing that makes you actually look forward to eating your vegetables. The white bean dip comes together in a food processor with olive oil, fresh lime juice, garlic, cumin, and turmeric ā all whole, recognizable ingredients with zero mystery additives. That matters because a lot of store-bought dips and creamy spreads sneak in thickeners and stabilizers that people following a carrageenan-free lifestyle are specifically trying to avoid. Here, everything is clean and straightforward from start to finish. The cilantro-lime drizzle spooned over the top adds a pop of herby brightness that takes the whole box from simple to genuinely craveable. Crisp carrot sticks make the perfect vehicle for scooping, and a pinch of red pepper flakes gives it just enough heat to keep things interesting. Make two boxes at once and you've got a ready-to-grab snack waiting in the fridge for up to three days.
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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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