Mustard Free Easy Cucumber Tahini Dip
Cool, creamy, and packed with bright flavor, 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 clean — grated English cucumber, nutty tahini, fresh lemon juice, garlic, and a handful of dill — so there's nothing hidden or processed to second-guess. Mustard has a sneaky way of showing up in store-bought dips and dressings, often tucked into ingredient lists under names you might not immediately recognize, but every component here is straightforward and easy to verify. 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 adds just enough warmth to make it feel layered without overwhelming the fresh, herby character. Drizzle it with olive oil and a dusting of smoked paprika before serving and it looks genuinely impressive with almost zero effort. Pile it onto a platter with pita, raw vegetables, or warm flatbread and watch it disappear.
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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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