Cinnamon 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 built on grated English cucumber — salted and squeezed until nearly dry — which gives the dip a silky, thick texture without any dairy. Tahini, fresh lemon juice, and a small hit of garlic do the heavy lifting on flavor, while fresh dill adds an herby lift that keeps every bite feeling light and fresh. A touch of ground cumin rounds it all out with gentle warmth, and that's as bold as the spice profile gets — no cinnamon, no sweet baking spices, nothing that would throw off the savory balance. For anyone navigating spice sensitivities, this recipe is refreshingly straightforward: every ingredient is clearly savory and easy to verify. 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. Serve it with warm pita, raw vegetables, or a pile of crackers and watch it disappear.
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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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