Emulsifier 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 comes together from just a handful of whole, recognizable ingredients — cucumber, tahini, lemon juice, garlic, dill, and cumin — with zero additives or stabilizers in sight. That matters more than you might think, because many store-bought dips and spreads quietly rely on emulsifiers to achieve their smooth texture, and tracking those down on ingredient labels can be exhausting. Here, the creaminess comes entirely from well-squeezed cucumber and good-quality tahini, stirred together with cold water until silky and luscious. Grating and salting the cucumber first is the key step — it draws out excess moisture so the dip stays thick and scoopable rather than watery. A finishing drizzle of olive oil and a pinch of smoked paprika turn it into something that looks genuinely impressive on the table. Serve it with warm pita, raw vegetables, or a spoon — honestly, no judgment.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!