BHA & BHT Free Turmeric-Ginger White Bean Dip with Veggie Dippers
This creamy, golden dip is the kind of thing that disappears fast at any gathering — vibrant from turmeric, warm with fresh ginger, and grounded by the earthy richness of white beans blended smooth with olive oil and lemon. Every ingredient here is whole, fresh, and straightforward, which matters a lot when you're trying to avoid the synthetic preservatives that sneak into so many packaged dips and store-bought spreads. Cannellini or Great Northern beans blitz into something surprisingly luxurious in the food processor, and the fresh garlic and grated ginger give it a brightness that no shelf-stable product can really replicate. A drizzle of extra virgin olive oil and a swirl of red pepper flakes on top make it look genuinely beautiful on a board. The rainbow of carrot sticks, cucumber spears, celery, and red bell pepper alongside keeps the whole spread just as clean and colorful as the dip itself. It's the kind of recipe that proves you don't need additives to get big, satisfying flavor — just good ingredients and a few minutes with a food processor.
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Learn more →Ingredients
4 servings
For the dip
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 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
- 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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