Capsaicin 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. The base is grated English cucumber, salted and squeezed until nearly dry, which gives the dip a silky texture without any wateriness. Tahini, fresh lemon juice, garlic, and a touch of cumin bring a nutty, tangy depth that feels far more complex than the short ingredient list suggests. Fresh dill ties everything together with a herby lift that makes each bite feel genuinely refreshing. For anyone avoiding capsaicin, dips and condiments can be a minefield of hidden chili heat — this one is built entirely around mellow, aromatic flavors with zero heat by design. A drizzle of good olive oil and a pinch of smoked paprika on top add a finishing touch that looks gorgeous without introducing any spice. Scoop it up with warm pita, fresh vegetables, or a spoon — honestly, no judgment.
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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)
Can be omittedsmoked paprika
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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