Carrageenan Free Easy Cucumber Tahini Dip
Cool, creamy, and bright with lemon and fresh dill, this cucumber tahini dip is the kind of thing you'll want to keep in the fridge at all times. The base is pure and unfussy — grated English cucumber, good tahini, garlic, and a squeeze of lemon — so there's nothing hidden or processed to worry about. Carrageenan, a thickener commonly found in store-bought dips and dairy alternatives, has no place here; every ingredient is whole and straightforward. The trick of salting and squeezing the grated cucumber before mixing everything together is what gives this dip its silky, cohesive texture rather than a watery mess. A pinch of cumin adds just enough warmth to make it feel a little more complex than a simple veggie dip has any right to be. Finish it with a drizzle of olive oil and a dusting of smoked paprika and it looks genuinely impressive on a table. Serve it with pita, raw vegetables, or honestly just a spoon — it's that good.
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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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