Macadamia 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 keep in your fridge at all times. The secret is in the technique — processing the tahini with lemon juice, garlic, and cumin before slowly streaming in ice water transforms a dense paste into something impossibly light and fluffy, almost mousse-like in texture. A finishing drizzle of good olive oil and a dusting of smoked paprika make it look like it came straight out of a restaurant kitchen. Every ingredient here is straightforward and plant-based, so there's no need to scan labels for hidden tree nuts or worry about cross-contact from nut-heavy blends. It works beautifully as a dip for warm pita or raw vegetables, but honestly it's just as good spread thick on toast or spooned alongside roasted vegetables. The cumin adds a warm, earthy undertone that keeps the flavor interesting without overpowering the natural richness of the sesame. Once you try the whipped version, the regular kind is going to feel like a step backward.
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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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