White Bean + Turmeric Dip

This is a super duper creamy dip made with white beans, cashews and a hint of turmeric…making it the perfect accompaniment for fresh crunchy vegetable crudites.

Coming into the warmer months (which isn’t toooo far away!) platters become a but of a staple for us. With delicious seasonal veggies, raw and roasted – you can’t go wrong with having a few delicious dip ideas up your sleeve.

This one will not disappoint, using white beans makes it more creamy then traditional chickpea hummus. Flavoured with turmeric, paprika, cumin  – it’s got a delicious hint of warming spice as well as the added benefit of being warming for the digestive system.

White bean Turmeric Dip


1 can organic white beans

1/2 cup raw cashews (soaked for an hour)

2 tbsp olive oil

2 tbsp water

1 tbsp organic tahini

1 tsp turmeric

1 tsp paprika

1 tsp cumin

1/2 tsp salt

Optional: chopped vegetables to dip!


Place all ingredients into the food processor and blend until a smooth consistency, adding more water as need to create desired texture. You may need to pause and scrape down the sides to ensure it’s all combined.

Once ready, scoop it into a bowl for fresh eating, or store it in the fridge for up to a week.