Nightshade 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. Tahini brings a rich, nutty depth while fresh lemon juice and dill keep everything tasting light and vibrant — no tomatoes, peppers, or potatoes needed anywhere in the recipe. For anyone navigating nightshade restrictions, dips and sauces are often the trickiest category, since so many rely on roasted red peppers or harissa as a base. This one sidesteps all of that completely, leaning on grated English cucumber and a handful of pantry staples to build serious flavor from scratch. The technique of salting and squeezing the cucumber is a small but important step — it pulls out excess moisture so the dip stays thick and scoopable rather than watery. A drizzle of olive oil and a pinch of smoked paprika on top make it look genuinely impressive with almost zero extra effort. Serve it with warm pita, raw vegetables, or alongside grilled proteins for a crowd-pleasing spread that nobody will guess is missing a thing.
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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)
Can be omittedsmoked paprika
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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