Pescatarian 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 technique of salting and squeezing the grated cucumber is the real secret here — it pulls out excess moisture so the dip stays thick and luscious rather than watery. Tahini brings a rich, nutty depth that pairs beautifully with fresh lemon juice and a hint of cumin, while chopped dill keeps everything feeling light and herbaceous. It comes together in one bowl with no cooking required, which makes it an effortless option for entertaining or a quick weeknight snack. A drizzle of good olive oil and a dusting of smoked paprika on top take it from simple to genuinely stunning. Serve it with warm pita, crudités, or alongside grilled fish for a meal that feels both wholesome and a little indulgent.
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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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