Honey Free 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 pure and simple — grated English cucumber, nutty tahini, bright lemon juice, garlic, and a handful of fresh dill — so there's absolutely no sweetener hiding anywhere in the mix. That matters more than you'd think, since many store-bought dips and sauces sneak in honey or agave for balance, but here the brightness comes entirely from lemon and the natural sweetness of the cucumber itself. Salting and squeezing the cucumber before mixing is the key step that keeps the dip thick and scoopable rather than watery. A pinch of cumin ties everything together with just enough warmth to make it feel like more than the sum of its parts. 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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