Anti Inflammatory Easy Cucumber Tahini Dip
Cool, creamy, and packed with ingredients that genuinely pull their weight, this cucumber tahini dip is the kind of thing you'll want to keep in the fridge at all times. Tahini brings a rich dose of healthy fats and minerals, while fresh lemon juice, raw garlic, and dill add brightness and compounds that support the body's natural response to inflammation. Cucumber gets grated and thoroughly squeezed dry before mixing in, which gives the dip a silky, cohesive texture rather than a watery mess — a small step that makes a big difference. Ground cumin rounds out the flavor with a gentle earthiness that ties everything together beautifully. A drizzle of extra-virgin olive oil at the end isn't just for looks; it adds another layer of good fat that fits perfectly within an anti-inflammatory way of eating. The whole thing comes together with a bowl, a grater, and a few minutes of hands-on time, making it as practical as it is nourishing. Scoop it up with raw vegetables, spread it on grain crackers, or use it as a sauce — it works everywhere.
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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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