Mushroom Free Cilantro-Lime Carrot & White Bean Snack Box

Total time15 min

Prep time15 min

Cook time0 min

4.6

(7)

Mushroom 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. Creamy cannellini beans blended with olive oil, fresh lime juice, garlic, cumin, and turmeric create a dip that's silky-smooth and packed with warm, earthy flavor — nothing bland about it. 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 something you can throw together in minutes. Crisp carrot sticks are the perfect vehicle for scooping, and a pinch of red pepper flakes gives it just enough heat if you're into that. For anyone navigating a diet that rules out fungi, this recipe is naturally in the clear — every single ingredient is clean and straightforward, with zero hidden extras to stress over. It keeps well in the fridge for up to three days, so you can pack it ahead and have a genuinely good snack ready to go whenever hunger hits.

About Fig

Fig 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!