Eggless Turmeric-Ginger Carrot & White Bean Snack Box
Bright, warming, and genuinely satisfying, this snack box is the kind of thing that makes you feel good about what you're eating without any sacrifice in flavor. The creamy white bean dip comes together in a food processor in about a minute — cannellini or navy beans blended with olive oil, lemon juice, fresh ginger, and turmeric until silky smooth. That golden color isn't just for show; the combination of turmeric and ginger gives the dip a bold, earthy depth that pairs beautifully with the natural sweetness of fresh carrot sticks. A small handful of dry-roasted almonds rounds out the box with crunch and staying power, making this a genuinely complete snack rather than just something to tide you over. Everything here is naturally free of eggs, so there's no swapping or substituting required — the recipe just works as written. A finishing drizzle of olive oil and a pinch of turmeric on top makes it look almost too pretty to eat, almost.
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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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