Low Sugar Easy Cucumber Tahini Dip
Cool, creamy, and packed with bright flavor, this cucumber tahini dip is the kind of thing you'll want to keep in the fridge at all times. Tahini, fresh lemon juice, garlic, and dill do all the heavy lifting here, delivering a deeply savory, nutty dip without a single gram of added sweetener. That might sound obvious until you start reading the labels on store-bought dips and spreads — plenty of them sneak in honey, sugar, or sweetened flavor enhancers you'd never expect. Every ingredient in this recipe is whole and straightforward, so what you taste is exactly what went in. Salting and squeezing the grated cucumber before mixing is the move that keeps the dip thick and scoopable rather than watery, and it's worth the extra few minutes. A drizzle of olive oil and a pinch of smoked paprika on top make it look like something you'd order at a restaurant. Serve it with pita, raw vegetables, or honestly just a spoon.
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Learn more →Ingredients
6 servings
- 1 medium english cucumber (about 10 oz), unpeeled
- ½ tsp kosher salt, plus more to taste
- 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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