Anti Inflammatory Turmeric-Ginger Carrot & White Bean Snack Box
This snack box is proof that eating to reduce inflammation doesn't have to mean boring food or complicated prep. The creamy white bean dip is built around turmeric and fresh ginger — two of the most well-researched anti-inflammatory ingredients around — blended with olive oil, lemon juice, and a touch of cumin until it's silky smooth and perfectly scoopable. A pinch of black pepper rounds it out and, as a bonus, helps your body absorb the turmeric more effectively. Paired with crisp carrot sticks and a handful of dry-roasted almonds, each snack box delivers a satisfying mix of fiber, healthy fats, and plant-based protein that actually keeps you full. The whole thing comes together in a food processor in just a few minutes, making it an easy prep-ahead option for two. It's the kind of snack that feels indulgent but is quietly doing a lot of good work.
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Learn more →Ingredients
2 servings
For the dip
- 1 can (15 oz) white beans (cannellini or navy), drained and rinsed
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tsp ground turmeric
- 1 tsp fresh ginger, finely grated
- 1 small garlic clove, minced
- ¼ tsp ground cumin
- ¼ tsp salt
- 1–2 tbsp water, as needed to thin
- 1 pinch black pepper
For the snack box
- 4 medium carrots, peeled and cut into sticks
- 2 oz dry-roasted almonds (unsalted)
For serving
- 1 tsp extra virgin olive oil, for drizzling (optional)
- 1 pinch ground turmeric, for garnish (optional)
Instructions
- 1
Add the drained white beans, olive oil, lemon juice, turmeric, grated ginger, garlic, cumin, salt, and black pepper to a food processor. Process until smooth, about 60 seconds, scraping down the sides once halfway through.
- 2
With the processor running, add water 1 tbsp at a time until the dip is creamy and just loose enough to scoop easily — it should hold its shape on a carrot stick without being stiff or pasty.
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