Hazelnut Free Easy Cucumber Tahini Dip
Cool, creamy, and bright with lemon, this cucumber tahini dip is the kind of thing you'll want to keep in the fridge at all times. The base is pure sesame tahini — naturally free from tree nuts like hazelnuts — so you get that rich, nutty depth without any of the worry that comes with mixed nut products or shared-facility spreads. Grating and salting the cucumber before squeezing out the excess liquid is the move that keeps the dip thick and scoopable rather than watery and thin. Fresh dill and a hit of cumin give it an herby, slightly earthy finish that feels way more interesting than your average store-bought option. A drizzle of olive oil and a pinch of smoked paprika on top make it look genuinely beautiful on the table. Serve it with warm pita, raw vegetables, or a pile of crackers — it disappears fast either way.
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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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