Mediterranean Diet Friendly Easy Cucumber Tahini Dip
Cool, creamy, and packed with bright Mediterranean flavors, this cucumber tahini dip is the kind of thing you'll want to keep in your fridge at all times. The base is built on sesame-rich tahini, fresh lemon juice, and a whisper of garlic — ingredients that have anchored the cooking of the Mediterranean for centuries. 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, and it takes only a few extra minutes. Fresh dill and a pinch of ground cumin add an herby, earthy depth that makes this feel far more interesting than anything you'd grab off a store shelf. A drizzle of good extra-virgin olive oil and a dusting of smoked paprika on top turn it into something genuinely beautiful to set out for guests. Serve it with warm pita, raw vegetables, or alongside grilled fish and you've got a dish that fits effortlessly into a plant-forward, wholesome way of eating. It comes together in one bowl with no cooking required, which means less cleanup and more time enjoying the table.
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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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