Citric Acid Free Easy Cucumber Tahini Dip
Creamy, cool, and packed with fresh flavor, this cucumber tahini dip is the kind of thing you'll want to keep in the fridge at all times. Grating and salting the cucumber first draws out excess moisture, so the final dip stays thick and scoopable rather than watery — a small step that makes a big difference. Tahini brings a rich, nutty depth while fresh dill and a touch of cumin keep things bright and aromatic. For anyone navigating a citric acid sensitivity, the squeeze of fresh lemon juice here is the real deal — no processed citric acid additives, no preservatives, just fruit. Many store-bought dips and dressings sneak in citric acid as a preservative, so making this at home puts you fully in control of every ingredient. A drizzle of good olive oil and a pinch of smoked paprika on top take it from simple to genuinely impressive. Serve it with warm pita, raw vegetables, or alongside grilled proteins for an easy, crowd-pleasing spread.
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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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