Low Sodium Easy Cucumber Tahini Dip

Total time25 min

Prep time15 min

Cook time0 min

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Ingredients

6 servings

1 medium english cucumber (about 10 oz), unpeeled
Cucumber Organic English Cucumber Trader Joe's Persian Cucumbers Mucci Farms Mini Cucumbers Woolworths Continental Cucumber
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½ tsp kosher salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
⅓ cup tahini
3 tbsp fresh lemon juice (from about 1 lemon)
1 small garlic clove, finely grated or minced
2 tbsp cold water, plus more as needed
2 tbsp fresh dill, roughly chopped
¼ tsp ground cumin

For serving

1–2 tbsp extra-virgin olive oil, for drizzling (optional)
pinch of smoked paprika, for garnish (optional)

Instructions

1
Grate the cucumber on the large holes of a box grater into a fine-mesh strainer set over a bowl. Toss with the 1/2 tsp kosher salt and let stand for 10 minutes, until the cucumber has released its liquid.
2
Gather the salted cucumber in your hands and squeeze firmly over the sink to remove as much liquid as possible — the cucumber should feel nearly dry. Transfer to a mixing bowl.

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