Pescatarian Turmeric-Ginger White Bean Dip with Veggie Dippers
This vibrant, golden dip is the kind of thing that disappears fast at a gathering — creamy white beans blended with fresh ginger, turmeric, cumin, and bright lemon juice into something that tastes far more complex than the effort involved. The turmeric gives it that gorgeous warm color while the ginger adds a subtle zing that keeps every bite interesting. Cannellini or Great Northern beans make an incredibly silky base when processed with good olive oil and just enough water to get that perfect, spoonable consistency. Arranged on a platter with crisp carrot sticks, celery, cucumber, and red bell pepper, it's as beautiful to look at as it is to eat. This is exactly the kind of crowd-pleasing appetizer or snack that fits naturally into a pescatarian lifestyle without any substitutions or workarounds — it's just genuinely good food built from wholesome pantry staples and fresh vegetables. A drizzle of olive oil and a pinch of red pepper flakes on top make it feel like something you'd order at a restaurant, but it comes together entirely in 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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