Red Meat Allergy Friendly 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 entirely plant-forward — fresh English cucumber, nutty tahini, lemon juice, garlic, and a handful of dill — so there's absolutely nothing to second-guess when it comes to avoiding red meat or any of its derivatives. Grating and salting the cucumber before squeezing out the excess liquid is the move that keeps the dip thick and scoopable rather than watery, and it's a satisfying little kitchen trick that makes a real difference. A pinch of cumin ties everything together with a subtle warmth that makes the whole bowl taste more complex than the short ingredient list suggests. Drizzle on some good olive oil and a dusting of smoked paprika before serving and it looks genuinely impressive on a table. Pile it next to warm pita, raw veggies, or crackers and watch it disappear fast.
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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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