Anti Inflammatory Vegan Whipped Tahini Dip
Creamy, cloud-like, and packed with ingredients that genuinely pull their weight in the wellness department, this whipped tahini dip is the kind of thing you'll want to keep in your fridge at all times. Sesame-based tahini brings healthy fats and a rich, nutty depth, while fresh lemon juice and raw garlic add brightness and natural anti-inflammatory compounds that make every bite work a little harder for you. A splash of extra-virgin olive oil — one of the most celebrated anti-inflammatory staples around — gets blended in at the end, giving the dip a silky, luxurious finish that feels indulgent without any of the guilt. The trick to that impossibly fluffy texture is ice water added gradually while the food processor runs, which transforms the tahini into something almost mousse-like and far lighter than anything you'd find in a store-bought tub. Ground cumin adds a warm, earthy note that rounds out the lemon and garlic beautifully, and a dusting of smoked paprika on top makes the whole bowl look like it came straight from a restaurant kitchen. Serve it with whatever you have on hand — vegetables, flatbread, or just a spoon — and watch it disappear.
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Learn more →Ingredients
6 servings
- ¾ cup tahini (well-stirred)
- 3 tbsp fresh lemon juice
- 1 small garlic clove, minced
- ½ tsp fine salt
- ½ tsp ground cumin
- 4–6 tbsp ice water
- 2 tbsp extra-virgin olive oil, plus more for drizzling
For serving
- ¼ tsp smoked paprika (optional)
- 2 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Add the tahini, lemon juice, garlic, salt, and cumin to a food processor. Process for about 1 minute, until the mixture looks thick and slightly pale.
- 2
With the processor running, drizzle in the ice water 1 tablespoon at a time, stopping to scrape down the sides as needed, until the dip is smooth, light, and fluffy — it should hold a soft peak when a spoon is lifted through it. This typically takes 4–6 tablespoons of water.
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