Brazil Nut 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. Grating and salting the cucumber before squeezing out the excess liquid is the secret move here — it keeps the dip thick and scoopable instead of watery and thin. Tahini, fresh lemon juice, garlic, and a handful of dill come together into something that tastes far more impressive than the effort involved. A pinch of cumin adds just enough warmth to round out all that freshness without overpowering it. Every ingredient in this recipe is naturally free from tree nut concerns, so you can mix and serve with total confidence — no label-scanning required. Finish it with a drizzle of good olive oil and a dusting of smoked paprika, and it looks like something straight off a mezze spread 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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