Seed Oil Free Easy Cucumber Tahini Dip
Cool, creamy, and bright with lemon, this cucumber tahini dip is the kind of thing you'll want to keep in the fridge at all times. The base is pure tahini — ground sesame paste — which delivers that rich, nutty depth without a drop of refined or industrial seed oil in sight. Grating and salting the cucumber before squeezing out the liquid is the move that keeps this dip thick and scoopable rather than watery, so don't skip that step. Fresh dill and a whisper of cumin round everything out, giving it a flavor that feels way more complex than the short ingredient list suggests. A finishing drizzle of extra-virgin olive oil adds a fruity richness that ties it all together beautifully. Serve it with warm pita, raw vegetables, or alongside grilled proteins — it works with just about everything on the table.
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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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