Nightshade 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 the 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, almost like a savory mousse. Lemon juice and a single garlic clove keep the flavor bright and sharp without overwhelming the richness of the tahini, while ground cumin adds just enough warmth to make it interesting. For anyone avoiding nightshades, dips and sauces can be a minefield of hidden tomato, pepper, or paprika — here, every ingredient is straightforward and easy to verify, and the optional smoked paprika is simply left off if you need to keep it fully compliant. A generous drizzle of good olive oil and a scatter of fresh parsley finish it beautifully, no shortcuts needed. Serve it with warm flatbread, raw vegetables, or a grain bowl and watch it disappear fast.
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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)
Can be omittedsmoked paprika
- 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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