Fructose Free Easy Cucumber Tahini Dip
Cool, creamy, 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. The base is grated English cucumber, salted and squeezed until nearly dry, which gives the dip a thick, luscious texture without any added dairy or sweeteners that could sneak in unwanted sugars. Tahini, lemon juice, garlic, and a touch of cumin bring a nutty, bright depth that feels far more impressive than the effort involved. Fresh dill ties everything together with a herby lift that makes each bite feel light and vibrant. Managing fructose intake often means scanning labels for hidden fruit-based ingredients or sweeteners, and this recipe sidesteps all of that entirely — every ingredient is straightforward and easy to verify. A final drizzle of olive oil and a pinch of smoked paprika turn a simple bowl into something that looks genuinely beautiful on the table. Serve it with vegetables, crackers, or warm flatbread, and watch it disappear faster than you expected.
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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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