Dairy Free Vegan Whipped Tahini Dip
Creamy, airy, and packed with nutty depth, this whipped tahini dip is the kind of thing you'll want to put on absolutely everything. The trick is the ice water — added gradually while the food processor runs, it transforms thick sesame paste into something impossibly light and fluffy, almost like a savory mousse. 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 from a restaurant mezze spread. Since every ingredient here is naturally plant-based, there's no need to swap anything out or second-guess a label — it's dairy free without any compromise in richness or texture. Serve it with warm pita, raw vegetables, or a pile of roasted anything, 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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