Cashew Free Turmeric-Ginger Carrot & White Bean Snack Box
Bright, earthy, and genuinely satisfying, this snack box is the kind of thing that makes you feel good about what you're eating without any compromise on flavor. The dip is built on creamy white beans blended with fresh ginger, turmeric, garlic, and a squeeze of lemon — it comes together in about a minute in the food processor and lands somewhere between hummus and something entirely its own. Crisp carrot sticks and dry-roasted almonds round out the box, giving you crunch, protein, and color all in one tidy package. So many store-bought dips and snack mixes sneak in cashew cream or cashew-based thickeners, which makes label-reading exhausting. Here, the creaminess comes entirely from blended cannellini beans and olive oil — no tree nut pastes, no hidden shortcuts. The turmeric and black pepper pairing is a classic move that adds warmth and a gorgeous golden hue, while the fresh ginger keeps everything tasting lively rather than heavy. It's an easy prep-ahead snack that holds up well in containers, making it just as useful for a packed lunch as it is for an afternoon at home.
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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!