Brazil Nut Free Turmeric-Ginger Cucumber & Tahini Snack Box
Fresh vegetables and a boldly seasoned dip come together here in a snack that feels genuinely satisfying rather than like an afterthought. The tahini base gets whisked with bright lemon juice, olive oil, turmeric, and freshly grated ginger and garlic, creating a dip that's creamy, warming, and just a little earthy in the best possible way. Cucumber spears, carrot sticks, and crisp snap peas give you plenty of crunch to drag through it, making this feel more like a proper snack spread than a sad desk lunch. For anyone navigating tree nut allergies, tahini — made from sesame seeds — is a fantastic dip foundation that delivers richness and depth without any of the usual worry. Store-bought dips and snack packs can be a minefield of shared-facility warnings, so making your own means you know exactly what's in every bite. The whole thing comes together in one bowl with a whisk, and it packs beautifully into containers for meal prep or on-the-go snacking.
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Learn more →Ingredients
2 servings
For the dip
- ½ cup tahini
- 3 tbsp fresh lemon juice (from about 1 lemon)
- 2 tbsp extra virgin olive oil
- 2 tbsp water, plus more to thin
- 1 tsp ground turmeric
- 1 tsp fresh ginger, finely grated
- 1 small garlic clove, finely grated
- ¼ tsp ground black pepper
- ¼ tsp salt
For the snack box
- 1 large english cucumber, cut into spears
- 2 medium carrots, cut into sticks
- 1 cup snap peas, trimmed
- 1 tbsp sesame seeds (optional)
Instructions
- 1
In a small mixing bowl, whisk together the tahini, lemon juice, olive oil, and 2 tbsp water until smooth and combined — the mixture will seize and thicken at first, then loosen as you continue whisking.
- 2
Whisk in the turmeric, grated ginger, grated garlic, black pepper, and salt until evenly incorporated. Add water 1 tsp at a time, whisking after each addition, until the dip is pourable but still thick enough to coat a spoon.
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