Rice 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 built on grated English cucumber — salted and squeezed until nearly dry — which gives the dip a silky, light texture without any wateriness. Tahini brings a rich, nutty depth that pairs beautifully with the garlic and a touch of ground cumin, making every bite feel layered and satisfying. Naturally grain-free and completely free of rice or rice-derived ingredients, this is a dip you can scoop with confidence no matter what you're serving alongside it. A drizzle of good olive oil and a pinch of smoked paprika on top take it from simple to stunning in about thirty seconds. It comes together in one bowl with no cooking required, just a box grater and a little elbow grease on the squeeze step.
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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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