Carrot White Bean Dip

I am a huge fan of making my own dips, mostly because the store bought ones mess with my stomach but I also just think they taste better. Plus, a can of beans is way cheaper than hummus. I usually end up making a batch a week or every other week so that we have something tasty to dip all of our roasted veggies in. If you are meal prepping a lot like me it’s a great idea to make a couple of different sauces or dips that way you don’t notice you are eating the same food all the time because it gets topped with a little extra flava!

This carrot white bean dip would be perfect to bring to a Easter brunch! The carrots give it an awesome orange color and add a little sweetness to the dip. Paired with some cut veggies or your favorite cracker and you are set!

So I attempted to make this dip layered which you can kinda see worked out only slightly successfully. The instructions I have provided below are just for making the dip one color of orange but if you want to experiment with the layering like I did all you have to do is blend all the ingredients except the carrot and then slowly add carrot and then take a portion of the dip out of the food processor at each interval.


  • 1 huge tablespoon of tahini
  • 1 juice of one lemon
  • 3 tbs of olive oil
  • 5 tbs of water
  • 2 large fresh carrots
  • 1 can of Navy Beans
  • 1 clove of garlic
  • 1 tsp Turmeric
  • 1/2 tsp Salt and pepper to taste
  • Optional toppings, radish, parsley, and pepitas


  1. In a food processor combine tahini and lemon juice and blend until the tahini gets fluffy. This is the secret to making your hummus smoother and more whipped in texture.
  2. Add can of rinsed navy beans, garlic, olive oil, water, turmeric and salt and pepper. Blend until smooth.
  3. Top with a drizzle of olive oil, sprinkle of turmeric, radish slices, parsley and pepitas.



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