Rice 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 put on absolutely everything. The magic happens in the food processor, where well-stirred tahini transforms with fresh lemon juice, garlic, and a slow drizzle of ice water into something impossibly light and fluffy — almost mousse-like in texture. Ground cumin adds a warm, earthy undercurrent, while 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. Grain-free eating can sometimes feel like you're giving up the good stuff at the snack table, but this dip holds its own against anything. It's naturally built from whole, simple ingredients with zero grains hiding in the mix — no fillers, no starch, nothing to second-guess. Serve it with crudités, warm flatbread for those who eat it, or just a spoon if you're being honest with yourself.
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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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