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Creamy Roasted Walnut Tahini Dip

Drizzle this Creamy Roasted Walnut Tahini Dip with olive oil, paprika, everything bagel seasoning and chopped walnuts and serve with crackers or veggies!
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Course: Dip
Cuisine: Appetizer


  • 16 ounces in-shell Diamond of California Jumbo Walnuts
  • ¾ cup water
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons tahini
  • 1 teaspoon sea salt
  • ½ garlic clove finely minced
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon smoked paprika
  • 2-3 tablespoons everything bagel seasoning
  • Crackers or fresh veggies for serving


  • Preheat your oven to 325 F. Place the in-shell walnuts on a rimmed baking sheet and bake for 20 minutes.
  • Once they're cool enough to handle, shell them and put them in a high speed blender* with the water, lemon juice + zest, tahini, sea salt, garlic clove and puree until smooth. *If you'd like to garnish with some chopped walnuts, set aside about 3 walnuts to coarsely chop and sprinkle over the finished dip.
  • Heap into a shallow bowl and use the back of your spoon to create a swirl. Drizzle with the olive oil, paprika, everything seasoning and the chopped walnuts (if using) and serve with crackers or fresh veggies!
Thanks for baking with me! Please tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo