Fish Free Turmeric-Ginger Carrot & White Bean Snack Box
Bright, warming, and genuinely satisfying, this snack box is built around a creamy white bean dip that punches well above its weight. Cannellini beans blended with fresh ginger, turmeric, garlic, and a squeeze of lemon create a dip that's earthy, a little citrusy, and impossible to stop scooping. Crunchy carrot sticks and dry-roasted almonds round out the box, giving you a mix of textures that makes this feel like a real snack rather than an afterthought. Many store-bought dips and snack packs sneak in anchovy paste, fish sauce, or other seafood-derived ingredients for depth of flavor — here, all that savory richness comes entirely from the beans, olive oil, and spices. The food processor does the heavy lifting, and a splash of water at the end gets the consistency exactly right: smooth enough to coat a carrot stick, sturdy enough not to drip everywhere. A finishing drizzle of olive oil and a pinch of turmeric on top makes it look like something you'd pay too much for at a café. It's an easy, wholesome snack that works just as well for meal prep as it does for an afternoon pick-me-up.
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!