Gelatin 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 pure tahini — ground sesame paste — blended with fresh lemon juice, grated cucumber, garlic, and a handful of dill, so every ingredient is completely plant-based and naturally free of any animal-derived thickeners or setting agents. That matters more than you'd think, since dips and spreads sometimes sneak in unexpected additives, but here everything is straightforward and easy to verify. Salting and squeezing the cucumber before mixing is the real trick: it pulls out excess moisture so the dip stays thick and scoopable rather than watery. A pinch of cumin adds just enough warmth to keep things interesting without overwhelming the fresh, herby notes. Finish it with a drizzle of olive oil and a dusting of smoked paprika and it looks genuinely impressive on the table. Serve it with pita, raw vegetables, or a spoon — honestly, no judgment.
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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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