Celery 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 brings a rich, nutty depth that pairs beautifully with fresh lemon juice, a hint of garlic, and fragrant dill — it's a combination that feels both refreshing and satisfying. A pinch of cumin ties everything together with just enough warmth to keep things interesting. The whole thing comes together in one bowl with no cooking required, making it as easy as dips get. A drizzle of good olive oil and a dusting of smoked paprika on top turn it into something that looks genuinely impressive on a table. Serve it with pita, crackers, or raw veggies and watch it disappear fast.
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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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