Cinnamon Free Vegan Whipped Tahini Dip
Creamy, airy, and deeply savory, this whipped tahini dip is the kind of thing you'll want to keep in your fridge at all times. The food processor does the heavy lifting, transforming well-stirred tahini, bright lemon juice, and a touch of garlic into something impossibly light and fluffy — almost like a cloud of nutty, tangy goodness. Ice water is the secret weapon here, added gradually while the machine runs to build that signature soft, whipped texture that holds its shape beautifully in the bowl. A swirl of good olive oil on top and a dusting of smoked paprika make it look like it came straight from a restaurant spread. For anyone avoiding cinnamon, this recipe is naturally free of it — every ingredient is straightforward and easy to verify, with no spice blends or pre-mixed seasonings that might sneak it in. It's fully plant-based too, so it works for a wide range of guests and occasions. Serve it with warm pita, raw vegetables, or honestly just a spoon.
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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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