High Fructose Corn Syrup Free Turmeric-Ginger White Bean Dip with Veggie Dippers
This creamy, golden dip is the kind of thing that disappears fast at a party — warm with turmeric and fresh ginger, bright from a squeeze of lemon, and grounded by the earthy richness of white beans blended smooth with good olive oil. It's genuinely hard to believe something this vibrant comes together in a food processor in just a few minutes. Store-bought dips and spreads are notorious for sneaking in sweeteners you didn't ask for, but every ingredient here is whole and straightforward — canned beans, real garlic, spices from your pantry, and fresh vegetables for dipping. The anti-inflammatory combo of turmeric and ginger gives it a flavor that feels a little unexpected for a bean dip, in the best possible way. A swirl of olive oil on top and a scatter of red pepper flakes make it look like something you'd order at a nice restaurant. Pile the carrot sticks, cucumber spears, celery, and red bell pepper slices around the bowl and you've got a snack board that's as beautiful as it is clean.
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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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