Wheat Free Turmeric-Ginger White Bean Dip with Veggie Dippers
Creamy, golden, and packed with warm spice, this white bean dip is the kind of appetizer that disappears fast at any gathering. Cannellini beans blended with fresh ginger, turmeric, and cumin create a silky, vibrant base that feels far more exciting than anything you'd scoop out of a store-bought tub — and you know exactly what went into it. A splash of fresh lemon juice and good olive oil round everything out, giving the dip a bright, balanced flavor that keeps people coming back for another dip. Since it's built entirely on whole, naturally grain-free ingredients, there's no need to hunt for specialty swaps or scrutinize labels for hidden wheat-based thickeners. The rainbow of fresh veggie dippers — carrots, celery, cucumber, and red bell pepper — makes this a genuinely satisfying snack that doesn't feel like it's missing anything. A final drizzle of olive oil and a swirl on the surface make it look gorgeous on a board without any extra effort. Whether you're serving it at a party or just snacking through the week, this dip is proof that simple, clean ingredients can deliver serious flavor.
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!