Mustard Free Turmeric-Ginger Carrot & White Bean Snack Box
Bright, warming, and genuinely satisfying, this snack box is the kind of thing you'll want to prep on Sunday and reach for all week long. The creamy white bean dip comes together in a food processor with fresh ginger, ground turmeric, garlic, and a squeeze of lemon — flavors that are bold without being complicated. For anyone navigating mustard-free eating, store-bought dips and hummus-style spreads can be a minefield, since mustard flour and mustard seed oil sneak into a surprising number of commercial products. Making your own means you know exactly what's in every scoop. Crisp carrot sticks and dry-roasted almonds round out the box with crunch and staying power, so this is a snack that actually keeps you full. A 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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