Lactose Free Easy Cucumber Tahini Dip
Cool, creamy, and packed with bright flavor, this cucumber tahini dip comes together with just a bowl, a grater, and a few pantry staples. The base is entirely plant-derived — tahini stands in as the rich, silky element that makes the dip feel indulgent without a drop of dairy in sight. Grating and salting the cucumber before squeezing out the excess liquid is the key move here; it keeps the dip thick and scoopable rather than watery. Fresh lemon juice, a hint of garlic, fragrant dill, and a whisper of cumin layer in complexity that makes this taste far more involved than it actually is. A drizzle of olive oil and a dusting of smoked paprika on top take it from weeknight snack to something you'd proudly set out at a dinner party. Serve it with warm pita, raw vegetables, or alongside grilled proteins — it's versatile enough to anchor an entire spread.
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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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