Gluten Free Turmeric-Ginger White Bean Dip with Veggie Dippers
This creamy, golden dip is the kind of thing that disappears fast at a party — vibrant with turmeric, bright from fresh lemon juice, and just a little warming from grated ginger and cumin. Cannellini beans blended with good olive oil and garlic create a base that's luxuriously smooth without a drop of dairy or any grain-based thickener, making it naturally safe for anyone avoiding gluten. Store-bought dips and spreads can be a minefield of hidden starches and ambiguous "natural flavors," so blending this one yourself means you know exactly what's in the bowl. The food processor does all the heavy lifting — just blend, taste, adjust, and swirl. Arranged alongside crisp carrots, celery, cucumber, and red bell pepper, it doubles as a stunning centerpiece that looks like you put in way more effort than you actually did. A drizzle of olive oil and a pinch of red pepper flakes on top give it that finishing-touch, restaurant-worthy look that makes people reach for their phones before they reach for a dipper.
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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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