Lactose Free Turmeric-Ginger Carrot & White Bean Snack Box
Creamy, vibrant, and packed with plant-based protein, this snack box is the kind of afternoon pick-me-up that actually keeps you going. The dip comes together in a food processor using white beans, olive oil, lemon juice, and a bold hit of turmeric and fresh ginger — no dairy required, and no compromise on richness. White beans naturally blend into a silky, scoopable texture that rivals any cream-based dip, making this a genuinely satisfying option for anyone avoiding lactose. The warm earthiness of cumin and the brightness of lemon round everything out, while crisp carrot sticks and dry-roasted almonds add crunch and staying power. It's the kind of snack that looks put-together enough to serve to guests but is honestly just a few minutes of blending away. Pack it into containers for meal prep or set it out as a shareable spread — either way, it disappears fast.
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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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