Walnut Free 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 creamy white bean dip comes together in a food processor in about a minute, blending cannellini beans with turmeric, fresh ginger, garlic, and lemon juice into something that tastes far more complex than the ingredient list suggests. Crisp carrot sticks and dry-roasted almonds round out the box, giving you crunch and protein alongside every scoop. Many store-bought dips and snack mixes sneak in walnut pieces or walnut oil for texture and richness, so making your own from scratch is the cleanest way to stay confident about what's actually in the container. Every ingredient here is straightforward and easy to verify, which means no label-reading anxiety and no guesswork. The optional drizzle of olive oil and pinch of turmeric on top makes it look almost too pretty to eat — almost.
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!