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Creamy Tahini Dip

Creamy Tahini Dip
  • Prep Time: 10 Minutes
  • Serving Size: 1 cup
  • Gluten Free
  • Vegan

This creamy, satisfying dip comes together in just a few minutes and is perfect for dipping chopped vegetables and chips. It also works well as a dressing for salads, rice bowls and taco salads.


  • 1/2 cup tahini
  • 3 Tbsp lemon juice
  • 2 Tbsp white or red miso
  • 1 Tbsp olive oil
  • 1 clove garlic, finely minced
  • Fresh cracked pepper
  • 5 - 6 Tbsp water
  • Que Pasa Tortilla Chips, for serving


  1. In a small bowl, stir together the tahini, lemon juice, miso, olive oil, garlic and pepper until combined. Whisk in the water a little at a time until you achieve your desired consistency.
  2. Serve with Que Pasa chips and cut up vegetables or use as a salad dressing or topping for rice or taco bowls.

In This Recipe

About The Author

Joey Armstrong

Collaborating their talents with their passions for food & photography, Joey Armstrong & Melissa Quantz work (very well) together to develop recipes & photograph them. Joey Armstrong is a food & lifestyle photographer in Vancouver, where she mostly eats, cooks, and photographs food. When she's not on a food photo-shoot, you might find her adding to her much-too-big-for-her-apartment prop collection from thrift stores and local ceramic artists. Joey's work can be found on her website or at @joey_arm_strong. Melissa Quantz is a Vancouver based farm-to-table photographer, holistic nutritionist, cook and recipe developer. She is a storyteller who crafts her edible tales with the colours, flavours and images of local food. To see more of her work, visit The Bounty Hunter.

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