This vegan tahini feta dip is quick, uncomplicated, mind-blowingly flavorful, and the perfect spring appetizer. All you need is a food processor, 10 minutes, and 11 simple ingredients (most of which are probably in your pantry right now!).
[Huge thanks to Soom Foods for providing the tahini for this recipe which takes that creamy feta flavor to a whole other level!]
I have this secret board on Pinterest titled, “Food to Veganize”. I started this board about 5 years ago when I first went vegan as a way to prove to myself that I could make a vegan version of any food I wanted. If there’s one thing that inspires me, it’s a good challenge (especially when I get to eat the results), so I found it super helpful in those beginning months of making this new change.
The whole process of finding fun delicious recipes I REALLY wanted to eat and transforming them to be completely, beautifully vegan gave me so much confidence. It’s what really cemented my decision to go vegan (and stay vegan). Not to mention, it’s the reason I have so much passion for sharing these recipes. I don’t want anyone to think they have to live off bland quinoa + dry salad to be vegan!
Anyway, *wipes tear from eye* one of the most pinned recipes on this “Food to Veganize” board is a “whipped feta dip”. Obviously, I’ve been dying to make this recipe for a long time now. And, even though I looove a good cubed feta on salad, tossed with pasta, or straight into my mouth, there’s something about feta dip that has me particularly intrigued:
Big crispy pita chips diving into a bowl of creamy feta flavor? Yes, PLEASE.
Let’s talk tahini!
When Soom sent us some of their incredible tahini, I knew it had to be included in this dip recipe. I had a feeling that rich tahini flavor would add something really special to my feta dip dreams, and friends, it did. It so, SO did.
But first, have you heard about Soom? I started cooking with their tahini some months ago and have been using it on pretty much everything because:
A) The flavor is INCREDIBLE. A lot of the tahini sold in the States can be suuuuper bitter, requiring a ton of lemon juice, sweeteners, seasoning, etc. to make it taste the way I want it to. By contrast, I lick this stuff off the spoon.
And B) The texture is PERFECT. Again, I’ve seen a lot of clumpy, hardened tahini in my day and have spent way to much time and effort digging it out of the jar with a spoon. If you love tahini like me, I know you’ve felt this pain before. I can actually pour this Soom tahini straight out of the jar, into a measuring cup with zero digging required. It’s a wonderfully luxurious feeling.
Bonus points: Besides having a quality product, Soom is a Philly-based AND women-owned company. Plus, they were awesome enough to share a discount code for you to give it a try yourself: Just go to their website and enter the code SOOMLOVE for 10% off your order. While you’re there, check out their date syrup too and thank me later.
How to Make Vegan Tahini Feta Dip
Okay, let’s talk RECIPE.
One of my main priorities in creating this Vegan Tahini Feta Dip recipe was to keep it simple and quick. I wanted this to be a recipe you could throw together the night before – or even the morning of – a party when you’re running around doing a million things and reaaally don’t have the time to spend hours in the kitchen making that appetizer you promised you’d bring.
Aka: Me before every party EVER.
I’m happy to say this standard was 100% achieved. Just throw 11 simple ingredients into your food processor, process it on a low speed for 3-4 minutes, until the mixture turns all shiny and creamy, and let it chill in the fridge for an hour while you do what you gotta do!
10 minutes of active time for a decadent, delicious dip that is going to wow the pants off everyone at the party. It’s creamy dreamy VEGAN magic, my friends.
How to Serve Vegan Tahini Feta Dip
This Vegan Tahini Feta Dip would be amaaazing served as an appetizer for any and all the spring parties. Serve it on a big snack board with pita chips, veggies, grapes, an assortment of olives, etc. Have fun with it!
Pro tip: You can even make it this weekend to use as a quick snack or sandwich spread throughout the week. Life is just better when there’s more of this dip in it, IMHO. 🙂
If and when you do try this recipe, let us know about it! That really makes our day. You can rate the recipe and leave a comment below or tag us in your feta fabulousness on Instagram. If you’re not already following along, we’re @theplantpowercouple with the “the”.
Happy cooking + eating, my friends. I’ll talk to you again soon!
This vegan tahini feta dip is quick, uncomplicated, mind-blowingly flavorful, and the perfect spring appetizer. All you need is a food processor, 10 minutes, and 11 simple ingredients.?
1 hr, 15 Prep Time:
1 hr, 15 Total Time:
- 1 16-oz block firm tofu (NOT drained)
- 1/2 cup refined coconut oil (melted)
- 1/4 cup Soom tahini
- 3 Tbsp water or vegetable broth
- 2 Tbsp kalamata olive brine
- 1 Tbsp lemon juice
- 1 Tbsp apple cider vinegar
- 1 large clove garlic, minced
- 1.5 tsp sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp onion powder
- fresh parsley (optional, for garnish)
- Add all ingredients to your food processor and process on a low speed for about 3-4 minutes, stopping to scrape the sides as needed. The mixture will get really smooth and shiny towards the end which is what we want!Transfer this mixture to a bowl or container, cover, and place it in the fridge for at least 1 hour to set.
- When you're ready, remove the dip from the fridge and sprinkle with some chopped fresh parsley to make it all pretty. Serve with pita chips, cucumbers + other veggies, olives, grapes, etc. And most importantly, enjoy!