Seed Oil 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 dense sesame paste into something impossibly light and fluffy that holds a soft peak like a savory mousse. A hit of fresh lemon juice and minced garlic keep it bright, while ground cumin adds just enough warmth to make it feel complex without being fussy. Every ingredient here is whole and straightforward, which matters when you're trying to avoid the refined seed oils that sneak into so many store-bought dips and spreads. Extra-virgin olive oil does all the richness work, finishing the dip with a glossy drizzle that's as beautiful as it is flavorful. A dusting of smoked paprika and a scatter of fresh parsley turn it into something you'd genuinely be proud to set out for guests. Scoop it up with warm pita, raw vegetables, or a spoon — honestly, no judgment.
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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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