Xanthan Gum 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 put on absolutely everything. The magic happens in the food processor — tahini, bright lemon juice, garlic, and cumin come together first, then ice water is streamed in gradually until the mixture transforms into something impossibly light and fluffy. That whipping technique is the whole secret, coaxing a humble jar of tahini into a dip that holds a soft peak and tastes like it came from a restaurant. Many store-bought dips and sauces rely on stabilizers and thickeners to achieve that creamy texture, but here the process itself does all the work — no additives needed. A finishing drizzle of good olive oil, a dusting of smoked paprika, and a scatter of fresh parsley turn it into something genuinely beautiful on the table. It's naturally plant-based and completely free of any gums or binders, so the ingredient list stays clean and straightforward. Serve it with warm flatbread, 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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