Recipes » Appetizers » Spiced Carrot and White Bean Dip
T. Colin Campbell Center for Nutrition Studies
Spiced Carrot and White Bean Dip Recipe


  • ¼ cup low-sodium vegetable broth
  • 1 large carrot, grated
  • 1 small onion, diced
  • 1 clove of garlic, crushed
  • 1 small red chili
  • 1 tsp cumin
  • ½ tsp paprika
  • ½ tsp ground coriander seed
  • ¼ tsp turmeric
  • ¼ tsp cayenne pepper
  • 1 cup cooked white beans (or 15oz. can, drained and rinsed)
  • 2 Tbsp fresh lemon juice
  • ¼ cup chopped fresh cilantro


  • 1. Heat vegetable broth in a small saucepan. Add the carrot, onion, garlic and chili. Sauté over a medium heat for 3 minutes. Add the spices, and extra water as required to prevent the ingredients from sticking to the pan. Sauté the carrot and spice mixture for 5 minutes, or until the carrots are soft. Remove from heat.
  • 2. Place the white beans and lemon juice in a food processor. Add the spiced carrot mixture and blend until smooth.
  • 3. Transfer mixture to a bowl and stir in the chopped cilantro. Refrigerate until cool before serving.

Cooking Tips

  • 1. Any kind of white bean will work well in this recipe, including great northern, butter and navy beans.
  • 2. Prepared dip will keep in an airtight container in the fridge for 2-3 days.

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