Carrageenan Free Vegan Whipped Tahini Dip
Silky, cloud-like, and packed with nutty depth, this whipped tahini dip is the kind of thing you'll want to put on absolutely everything. The magic happens in the food processor — ice water gets drizzled in gradually, transforming dense tahini into something impossibly light and fluffy, with a texture that practically melts on the tongue. Fresh lemon juice and a hint of cumin keep the flavor bright and balanced, while a finishing drizzle of good olive oil and a dusting of smoked paprika make it look like it came straight out of a restaurant kitchen. For anyone navigating carrageenan-free eating, store-bought dips and spreads can be a minefield of thickeners and stabilizers hiding in the ingredient list — this one is made entirely from whole, recognizable ingredients with nothing to second-guess. Every component here is straightforward and clean, so you get all the richness and creaminess without relying on any additives to get there. Serve it with warm flatbread, fresh vegetables, or a grain bowl, and watch it disappear faster than you expected.
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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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