Low Sodium Turmeric-Ginger White Bean Dip with Veggie Dippers

Total time15 min

Prep time15 min

Cook time0 min

Low Sodium Turmeric-Ginger White Bean Dip with Veggie Dippers

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Ingredients

4 servings

For the dip

2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
Rosa White Beans - 15 OZ
See all
3 tbsp extra virgin olive oil, plus more for drizzling
2 tbsp fresh lemon juice
2 cloves garlic, peeled
1 tsp fresh ginger, finely grated
1 tsp ground turmeric
½ tsp ground cumin
¼ tsp black pepper
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2–3 tbsp water, as needed to thin
1 pinch red pepper flakes (optional)

For the veggie dippers

2 medium carrots, peeled and cut into sticks
2 stalks celery, cut into sticks
1 medium cucumber, sliced into rounds or spears
1 medium red bell pepper, seeded and sliced

For serving

1 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Add the drained white beans, olive oil, lemon juice, garlic, grated ginger, turmeric, cumin, black pepper, and salt to a food processor. Process for about 1 minute, until the mixture begins to look smooth.
2
With the processor running, add water 1 tablespoon at a time until the dip is smooth and creamy, with a consistency that holds its shape on a spoon but spreads easily. Scrape down the sides as needed. Taste and adjust salt or lemon juice.

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