Macadamia 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 simple and completely plant-based — just grated English cucumber, nutty tahini, fresh garlic, dill, and a generous squeeze of lemon — so there's no need to scan labels for hidden tree nut oils or worry about cross-contact from specialty nut butters. The trick to getting the texture just right is squeezing the salted cucumber until it's nearly dry before mixing, which keeps the dip thick and scoopable rather than watery. A pinch of cumin adds a subtle warmth that ties everything together without overpowering the fresh, herby notes. Drizzle a little olive oil over the top and dust with smoked paprika for a finish that looks like it came from a restaurant spread. Serve it with pita, raw vegetables, or a pile of warm flatbread — 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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