Mushroom Free Easy Cucumber Tahini Dip
Cool, creamy, and bright with lemon, this cucumber tahini dip is the kind of thing you'll want to put on everything — pita, crudités, grilled flatbread, or honestly just a spoon. The English cucumber gets grated and salted first, then squeezed nearly dry, which is the key step that keeps the dip thick and scoopable rather than watery. Tahini brings a rich, nutty depth that plays beautifully against the fresh dill and a whisper of cumin, while the garlic keeps things lively without overpowering. Every single ingredient here is straightforward and plant-based, so there's no need to scan labels for hidden fungi or worry about cross-contact with mushroom-derived additives that sometimes sneak into store-bought dips and seasoning blends. A drizzle of good olive oil and a pinch of smoked paprika on top turn it into something that looks as impressive as it tastes. It comes together in one bowl with no cooking required, making it an effortless addition to any 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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