Pescatarian 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 on flavor. The dip comes together in a food processor using white beans blended with olive oil, lemon juice, turmeric, fresh ginger, garlic, and cumin — the result is creamy, golden, and layered with earthy spice. Crisp carrot sticks and dry-roasted almonds round out the box, giving you crunch and staying power in every bite. Because everything here is naturally plant-based and built around whole ingredients, it fits effortlessly into a pescatarian lifestyle without requiring any substitutions or workarounds. The turmeric and fresh ginger do real heavy lifting, turning a simple bean dip into something that tastes like it came from a thoughtful café counter. It's equally at home as an afternoon snack, a light lunch addition, or a meal-prep staple you can portion out and grab throughout the week.
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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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