Cashew 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 tahini — ground sesame paste — which gives it a rich, nutty depth without any tree nuts in sight, making it a genuinely safe and satisfying option for anyone avoiding cashews. Grating and salting the cucumber before squeezing out the excess liquid is the secret move here; it keeps the dip thick and scoopable rather than watery. A hit of raw garlic, a pinch of cumin, and a generous squeeze of fresh lemon juice round everything out into something that tastes far more complex than the short ingredient list suggests. Drizzle a little olive oil on top and dust it with smoked paprika for a finish that looks like it came from a restaurant spread. Serve it with warm pita, crunchy vegetables, or alongside grilled meats — it works beautifully in almost any direction you take it.
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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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