Zucchini, white bean, and turmeric dip

Prep Time 15 minutes
Cook Time 0 minutes
Servings 2 cups
For a bit of a change from your everyday hummus, try this colourful and easy to prepare dip, which can be served with pita chips or raw veggies. It also makes a delicious sandwich spread! White beans are very nutritious, rich in both protein and fibre. If you plan to use dry beans, soak them for at least 24 hours before cooking. Legumes are an often ignored or underappreciated choice in the kitchen, but they're undeniably nutritious and super easy to find in any grocery store. They also keep forever, and can be used in so many different ways to accommodate any palate. There's a legume for everyone, you just need to know how to prepare them! Here's an extra tip: in order to absorb all the iron that legumes have to offer, it's best to prepare or serve them with a food that's rich in vitamin C, like broccoli, oranges, or kiwis, to name a few.

How It's Made


  • 2 small zucchini
  • 1/3 cup of tahini
  • 1 cup of cooked, rinsed, and drained white beans
  • 1/4 cup of extra virgin olive oil
  • 1/4 to 1/2 teaspoon of ground turmeric
  • 1/2 cup of lemon juice
  • 2 teaspoons of sea salt
  • 2 garlic cloves
  • Toppings: almonds, sesame seeds, walnuts, pumpkin seeds, sunflower seeds, Italian parsley


  1. Cut the zucchini into slices. Put all the ingredients into the bowl of a food processor and mix for 30-45 seconds.
  2. Coarsely chop the nuts. 
  3. Pour the dip in a bowl and garnish with the chopped nuts, seeds, and Italian parsley. Serve with pita chips or raw vegetables.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.