Hazelnut 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 sacrifice on flavor. The dip comes together in a food processor using white beans, olive oil, lemon juice, turmeric, fresh ginger, garlic, and cumin — a lineup that produces something creamy, warmly spiced, and a little citrusy all at once. Paired with crisp carrot sticks and dry-roasted almonds, it hits every texture you want from a snack: smooth, crunchy, and fresh. For anyone navigating tree nut allergies or sensitivities, store-bought dips and snack packs can be a minefield of shared-facility warnings and mystery ingredients — making a batch at home from scratch is just the smarter, safer move. Every ingredient here is straightforward and easy to verify, so you know exactly what you're scooping. The optional drizzle of olive oil and 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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