Eggless 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 entirely from plant-powered ingredients — grated English cucumber, nutty tahini, fresh lemon juice, garlic, and a handful of dill — so there's no need to think twice about eggs or any hidden binders. Salting and squeezing the cucumber before mixing is the key move here; it pulls out excess moisture so the dip stays thick and luscious rather than watery. A pinch of cumin adds just enough warmth to make the whole thing feel a little more complex than the short ingredient list suggests. It comes together with a quick stir, no blender required, and a drizzle of olive oil plus a dusting of smoked paprika turns it into something genuinely beautiful on the table. Serve it with pita, raw vegetables, or alongside grilled meats — it's endlessly versatile and always a crowd-pleaser.
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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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