
Cool, creamy, and bright with lemon, this cucumber tahini dip is the kind of thing you'll want to put on everything — pita, roasted vegetables, grilled chicken, or just a spoon. Every ingredient here is whole and straightforward: fresh cucumber, real tahini, garlic, dill, and a squeeze of lemon. That matters more than it might seem, because so many store-bought dips and condiments sneak in sweeteners that have no business being there. Making it yourself means you know exactly what's in the bowl. The technique of salting and squeezing the cucumber before mixing is a small step that pays off big, keeping the dip thick and luscious rather than watery. A drizzle of good 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 →6 servings










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.
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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