Ginger 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 grated English cucumber that gets salted and thoroughly squeezed, which pulls out excess moisture so the dip stays thick and luscious rather than watery. Tahini brings a rich, nutty depth, while fresh lemon juice and a small clove of garlic keep everything tasting vibrant and alive. A handful of chopped dill adds a herbaceous lift that makes the whole bowl feel fresh and a little unexpected. The ingredient list is naturally free of ginger in any form — no ground spice, no fresh root, no hidden seasoning blends — so there's nothing to pick around or swap out. A drizzle of olive oil and a dusting of smoked paprika on top make it look like something you'd order at a restaurant, even though it comes together with just a bowl and a box grater. Serve it with warm 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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