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+ servings

Cucumber Sandwich with Turmeric White Bean Spread

This gluten-free vegan recipe makes a clean, quick and easy lunch.
Prep Time 10 minutes
Total Time 10 minutes
Servings 1
Author Veggie Primer


Turmeric White Bean Spread

  • 2 cups cooked white beans or 1 15.5 oz can, rinsed and drained
  • 1/4 cup chopped red onion
  • 1 clove garlic
  • 1/2 Tbsp. fresh lemon juice
  • 1 tsp. ground cumin
  • 1/2 tsp. ground turmeric
  • 1/4 tsp. fine sea salt if using unsalted beans
  • 3-5 Tbsp. water


  • 2 slices sprouted grain or gluten-free bread lightly toasted if desired
  • 2-4 Tbsp. Turmeric White Bean Spread
  • 4 long thin slices English cucumber
  • 2-4 thin slices tomato
  • 1-2 thin slices red onion if desired


Turmeric White Bean Spread

  • Add beans, onion, garlic, lemon juice, cumin, turmeric, salt and 3 Tbsp. of water to a food processor fitted with an S blade and blend until smooth. (You may need to add 1 or 2 additional Tbsp. of water to reach desired consistency.)


  • Spread 1 Tbsp. Turmeric White Bean Spread on a slice of bread. Top with cucumber, tomato, and onion (if desired) with a bit of Turmeric White Bean Spread between each layer. Then top with a final dollop of spread and the remaining slice of bread.


Turmeric White Bean Spread recipe makes 2+ cups and can be stored in the fridge for 2 or 3 days. Make more sandwiches or use it as a crudités dip.