Nitrate & Nitrite 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 built entirely from fresh, whole ingredients — cucumber, lemon juice, garlic, dill, and tahini — so there's no need to scan labels for hidden preservatives or cured-meat-style additives that sneak into so many store-bought dips and spreads. Salting and squeezing the grated cucumber is the key move here: it draws out excess moisture so the dip stays thick and luscious rather than watery. The tahini brings a nutty richness that pairs beautifully with the brightness of fresh lemon and the herby lift of dill, while a pinch of cumin ties everything together with just a hint of warmth. A drizzle of good olive oil and a dusting of smoked paprika on top make it look like something you'd order at a restaurant. Serve it with warm pita, raw vegetables, or alongside grilled chicken — it works with just about everything.
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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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