Coconut 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, where ice water gets drizzled in gradually to transform thick sesame paste into something impossibly light and fluffy — almost mousse-like in texture. Bright lemon juice, a hint of garlic, and warm cumin round out the flavor so every bite feels balanced and alive. A finishing drizzle of good olive oil and a dusting of smoked paprika make it look as impressive as it tastes. Many store-bought dips and spreads sneak in coconut-derived emulsifiers or oils, but every ingredient here is straightforward and easy to verify. This one is entirely plant-based too, so it works beautifully as a centerpiece dip for a crowd with mixed dietary needs. Serve it with warm pita, raw vegetables, or a drizzle over roasted chickpeas — honestly, a spoon works just fine too.
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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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