Coconut 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 sesame tahini, fresh lemon juice, and grated English cucumber — no dairy, no coconut cream, no hidden tropical oils that can sneak into store-bought dips and dressings. Salting and squeezing the cucumber before mixing it in is the key move here: it pulls out excess moisture so the dip stays thick and scoopable rather than watery. A little raw garlic, ground cumin, and fresh dill round everything out into something that tastes far more complex than the short ingredient list suggests. Drizzle olive oil over the top and dust with smoked paprika right before serving and it looks genuinely impressive on a table. Serve it with warm pita, raw vegetables, or alongside grilled proteins — it works 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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