Citric Acid 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 — tahini, garlic, cumin, and a squeeze of fresh lemon juice get blitzed together, then ice water is streamed in gradually until the mixture transforms into something impossibly light and fluffy. That whipping process is the real secret, coaxing the sesame paste into a texture that's closer to mousse than a standard dip. For anyone navigating a citric acid sensitivity, the sourness here comes entirely from fresh lemon juice, with no processed additives or preservative acids hiding anywhere in the ingredient list. A finishing drizzle of good olive oil, a dusting of smoked paprika, and a scatter of fresh parsley turn it into something genuinely beautiful on the table. It's naturally plant-based too, so it works for a wide range of guests without any substitutions required. Serve it with warm flatbread, raw vegetables, or a grain bowl 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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