Wheat 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 on the table at every meal. The magic happens in the food processor — tahini, bright lemon juice, garlic, and a touch of cumin come together into something far more luxurious than the sum of its parts. Drizzling in ice water while the machine runs is the real trick, transforming the paste into a fluffy, pale dip that holds a soft peak and scoops beautifully. Every ingredient here is naturally free from wheat, so there's no swapping or substituting required — just straightforward, wholesome pantry staples doing exactly what they should. A swirl of good olive oil, a dusting of smoked paprika, and a scatter of fresh parsley turn the finished bowl into something that looks genuinely impressive. Serve it with crudités, rice crackers, or roasted vegetables and it disappears 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)
- 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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