Pork 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 your fridge at all times. The base is built on sesame-rich tahini, fresh lemon juice, and grated English cucumber — ingredients that are naturally free from any pork-derived additives or hidden animal fats that can sneak into store-bought dips. Salting and squeezing the cucumber before mixing is the key move here, pulling out excess moisture so the dip stays thick and luscious rather than watery. A hit of fresh dill and a whisper of cumin give it an herby, slightly earthy depth that feels way more complex than the short ingredient list suggests. Finished with a drizzle of olive oil and a dusting of smoked paprika, it looks stunning on any table with almost zero effort. Scoop it up with warm pita, pile it onto roasted vegetables, or use it as a spread — it works beautifully in just about every direction.
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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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