Pistachio Free Easy Cucumber Tahini Dip
Cool, creamy, and bright with lemon and fresh dill, this cucumber tahini dip is the kind of thing you'll want to keep in the fridge at all times. The base is simple — grated English cucumber, nutty tahini, garlic, and a squeeze of fresh lemon — but the result tastes like something you'd scoop up at a really good mezze spread. One key step makes all the difference: salting the grated cucumber and squeezing out the excess liquid before mixing everything together, which keeps the dip thick and scoopable rather than watery. A pinch of cumin adds just enough warmth to round out the flavors without overpowering the freshness. For anyone navigating tree nut allergies or sensitivities, tahini is made purely from sesame seeds, so this dip delivers that rich, nutty depth without any pistachio or other nut products in sight. Finish it with a drizzle of olive oil and a dusting of smoked paprika, and it's genuinely beautiful on the table. Serve it with warm pita, raw vegetables, or alongside grilled meats — 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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