Artificial Food Coloring Free 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. Every ingredient here is completely whole and unprocessed — fresh cucumber, real lemon juice, tahini, garlic, dill, and a touch of cumin — so there's no reason to squint at a label or second-guess what's actually in your bowl. Store-bought dips and sauces are notorious for sneaking in synthetic dyes and artificial additives, even when you'd never expect them, but making this at home puts you fully in control. The technique of salting and squeezing the cucumber first is a small but brilliant step that keeps the dip thick and scoopable rather than watery. A drizzle of olive oil and a pinch of smoked paprika on top make it look genuinely stunning on a table without adding anything questionable. Serve it with pita, raw vegetables, or a spoon — honestly, no judgment either way.
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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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