Carrageenan Free Turmeric-Ginger White Bean Dip with Veggie Dippers
This golden, creamy dip is the kind of thing that disappears fast at any gathering — vibrant from turmeric, warm from fresh ginger, and brightened with a squeeze of lemon. Cannellini beans blended with olive oil and garlic create a silky base that's rich without being heavy, and the cumin adds just enough earthiness to keep every bite interesting. Carrageenan is a thickener and stabilizer that sneaks into a surprising number of store-bought dips, spreads, and plant-based products, so making your own from scratch is the cleanest way to sidestep it entirely. Every ingredient here is whole and straightforward — nothing processed, nothing with a suspicious additive list. The rainbow of fresh veggie dippers means you get satisfying crunch alongside that luscious, spoonable dip without needing a single chip or cracker. A drizzle of good olive oil and a scatter of red pepper flakes on top make it look genuinely stunning on a board. It's the kind of recipe that feels effortless but tastes like you really thought it through.
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
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!