Chestnut Free Easy Cucumber Tahini Dip
Cool, creamy, and bright with lemon, this cucumber tahini dip is the kind of thing you'll want to put on everything — pita, crudités, grilled chicken, or honestly just a spoon. Grating and salting the cucumber before squeezing out the excess liquid is the move that keeps the dip thick and scoopable rather than watery, and it takes only a few minutes of hands-on effort. Tahini brings a rich, nutty depth that pairs beautifully with the fresh dill and a whisper of cumin, while the raw garlic gives it just enough of a kick. Every single ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution stress involved — just clean, simple pantry staples doing their best work. A drizzle of good olive oil and a pinch of smoked paprika on top make it look like something you'd order at a restaurant, even though it comes together in one bowl with a box grater. Make a batch ahead of time and keep it in the fridge — the flavors only get better as it sits.
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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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