High Fructose Corn Syrup Free Vegan Whipped Tahini Dip
Creamy, cloud-like, and packed with nutty depth, this whipped tahini dip is the kind of thing you'll want to keep in your fridge at all times. The magic happens in the food processor — ice water gets drizzled in gradually, transforming thick sesame paste into something impossibly light and fluffy, with a texture that practically melts on the tongue. Fresh lemon juice and a hint of cumin keep every bite bright and savory, while a finishing drizzle of good olive oil and a dusting of smoked paprika make it look like it came straight from a restaurant kitchen. Every single ingredient here is whole and recognizable, which means none of the sneaky sweeteners that show up in so many store-bought dips and condiments. If you've ever flipped over a jar of tahini sauce and spotted corn syrup or glucose-fructose on the label, you know exactly why making it from scratch just makes sense. Serve it with warm pita, raw vegetables, or a pile of roasted anything — it genuinely goes with everything.
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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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