Lupin 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 — a slow drizzle of ice water transforms the thick sesame paste into something impossibly light and fluffy, almost mousse-like in texture. 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 kitchen. For anyone navigating lupin-free eating, this one is genuinely stress-free — every ingredient here is straightforward and easy to verify, with no flour blends or legume-based fillers hiding in the mix. Tahini is simply ground sesame seeds, so you get all that rich, satisfying creaminess without any of the guesswork. Serve it with warm flatbread, raw vegetables, or a pile of roasted carrots and watch it disappear faster than you made it.
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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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