Gut Friendly 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 simple — grated English cucumber, nutty tahini, bright lemon juice, and a whisper of cumin — but the combination is genuinely addictive. Salting and squeezing the cucumber before mixing is the key move here, pulling out excess moisture so the dip stays thick and scoopable rather than watery and thin. Fresh dill adds a herby lift that makes the whole thing feel light and vibrant, which is exactly what you want when you're being mindful about what goes into your body. Tahini brings healthy fats and a gentle richness without any of the heavy dairy that can be hard on a sensitive gut, and every ingredient on this list is clean and straightforward. A drizzle of olive oil and a pinch of smoked paprika on top take it from weeknight snack to something you'd proudly set out for guests.
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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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