Fructose Free Vegan Whipped Tahini Dip
Creamy, cloud-like, and deeply savory, this whipped tahini dip is the kind of thing you'll want to keep in the fridge at all times. The food processor does the heavy lifting, transforming well-stirred tahini, fresh lemon juice, and a touch of cumin into something impossibly smooth and airy — the ice water trick is the real secret, coaxing the mixture into a fluffy, soft-peak texture that store-bought versions never quite achieve. Every ingredient here is naturally free of fructose, so there's no need to scrutinize labels or swap anything out. Garlic, lemon, salt, and cumin keep the flavor bold and grounded, while a drizzle of good olive oil and a dusting of smoked paprika make it look like something you'd order at a restaurant. It's also fully plant-based, so it works for a wide range of guests without any extra effort. Scoop it up with raw vegetables, flatbread, or a spoon — honestly, no judgment either way.
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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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